In my previous post I mentioned my eye-opening experience with Community Grains’ Floriani Red Flint Corn Polenta and, well, here it is. Waxing poetic about any edible item has its risks, but this particular cornmeal, each kernel milled whole and never sifted, thereby retaining every ounce of flavor and nutrition, is worth every bit of the superfluous accolades I’m about to throw its way. You see, many years ago when I was in the pre-amateur home cook stage, I decided to tackle the mammoth task of making Marcella (bless her soul) Hazan’s osso bucco with polenta. It was really just an excuse to put my newly-purchased Staub cocotte to use, and, for a cooking vessel, it performed exceedingly well (of course). The polenta, on the other hand, didn’t fare so well at my inexperienced hands. M and our dinner guest gamely (and kindly) polished off every bit of it, but one spoonful was more than enough for me. I swore off the ingredient for many years until that fateful lunch at Oliveto, where I knew I had to sample something new from the Community Grains product line. One bite of this polenta, and the lunch turned momentous, of the eye-opening, palate singing, Facebook-update-raving variety, because I had just discovered that, contrary to expectations, polenta could actually be delicious, in all its rustic, creamy, earthy, nutty, heirloom-corn worthy glory. I even flirted with the idea of growing this corn varietal in our backyard, but why go to that trouble when you can order a bag (or two) of the stuff? Eat it simply, with a fried egg and some chili oil, or use it as a bed for a hearty winter stew. Regardless, it’s going to be <insert appropriate superlative here>.
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