Warning: Use of undefined constant facebook_id - assumed 'facebook_id' (this will throw an Error in a future version of PHP) in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 1888

Polenta Fries – We finally have a local mill!


Warning: Illegal string offset 'wordbooker_like_button_post' in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 2198

Warning: Illegal string offset 'wordbooker_like_button_page' in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 2199

Warning: Illegal string offset 'wordbooker_like_button_post' in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 2125

Warning: Illegal string offset 'wordbooker_like_button_page' in /homepages/13/d152649245/htdocs/jencib/wp-content/plugins/wordbooker/wordbooker.php on line 2126

I am super excited that this past weekend we met Mark Fischer from Castle Valley Mill, located in Bucks County, PA.  He’s the first to process grain around here, so already many local businesses and restaurants are looking to buy his product (he just started in January).  For the very reasonable price of $5/2 lb bag, we bought grits/polenta and whole wheat flour.  Everything still contains the germ so they need to be stored in the fridge or freezer.  Isn’t the packaging cute?

What a beautiful product!  With just salt, the polenta was wonderful.  It contained more corn flavor than anything I’ve ever used prepackaged, including Bob’s Red Mill (which is a very good brand).  Let’s hope farmers here grow some grain so that Mark has access to even more locally produced product.

I decided to test run the polenta with a batch of polenta fries.  Here’s the recipe I used: http://www.101cookbooks.com/archives/001473.html

At the end, I added in a handful of chopped rosemary and garlic powder.  It was SO DELICIOUSLY crisp on the outside, and creamy on the inside.  The recipe makes a lot, so I cut half into triangles.  I’m planning to pan-fry them with maybe some battered fish for a play on fish and chips later this week.

How fun would it be to make a mayonnaise and shrimp dipping sauce for a new version of “shrimp and grits”??

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>