Organic Red Flint Corn Polenta

To some, polenta is a cold weather dish best served to warm you from the inside out. To others, polenta is just grits and we’re all acting too fancy. I think both camps are correct, which is why I’ve been enjoying this polenta made exclusively from Red Flint Corn and milled by our friends at Meadowlark Organics in Ridgeway, Wisconsin.

First off, let’s get the redness out of the way: it’s more like it’s yellow with flecks of red. But the farmers behind Meadlowlark Organics grow the red flint corn right there on their own property and then mill it after being ordered. They can mill it up anyway you like, but when it comes to polenta you can consider it to be finely ground and then the flour sifted and removed. I’ve tried a few different versions, but I think their polenta is really special (and it’s won some awards here and there, so we must know what we’re talking about

I’m going to include Meadowlark’s recipe for making Oven Polenta now because it’s one of the easier ways I’ve used to make polenta. The best part is you don’t have to stand infront of the stove and stir for an hour!

Oven Polenta Recipe

serves 4

Ingredients:
1 cup of Red Flint Polenta
4 1/2 cups of water
2 Tbs butter
1 tsp salt
4 oz finely grated aged cheese, like parmesan

Instructions:

1. Heat oven to 325 degrees.
2. Bring water to boil in an ovenproof sauce pot.
3. Slowly stir in the Polenta using a whisk to prevent lumps. Let mixture come to a boil and begin to thicken.
4. Stir in the butter and salt, place a lid on the pot and place in the oven.
5. Bake for 30-40 minutes, until polenta is tender.
6. Remove from oven and vigorously stir polenta until it is smooth and thick.
7. Add cheese, stir until smooth, season with salt & pepper