This is officially a favorite in the Anderson household. If you have a food processor, it’ll make short work of the crust, but if you don’t, a fork and a knife will get the job done, too. This recipe was originally adapted from a Cooking Light berry galette recipe, so the crust is perfect for a flexible filling (though peach is our favorite so far). Try it warm or cold with a dollop of freshly whipped cream.
Cornmeal is a coarse flour made from dried corn. It can be ground to different consistencies such as fine, medium, and coarse. Each type has different uses in the kitchen.
Cornmeal has many uses but is popular used in baked goods and frying, as well as famously, polenta.
Blue cornmeal, yellow cornmeal, white cornmeal
Store cornmeal in a cool, dry area. Once the package is open you need to store the cornmeal in an airtight container or ziplock bag to prevent insects, they love cornmeal. To make your cornmeal last longer keep it in the refrigerator or freezer.
Iron, Phosphorus, folic acid, thiamine, riboflavin
Cornmeal Mush can be made for breakfast, similar to cream of wheat. It can also be made mashed potato style, adding a little salt and butter.
Polenta is a popular Italian side dish that is also a perfect accompaniment for sopping up delicious barbecue flavors off of a plate. See below for a link to a basic polenta recipe.
Recipes Using Corn Meal
Grab a ball of pizza dough and get ready for deliciousness! This pizza skips the tomato sauce and with the freshly ground sausage, mozzarella and spring veggies, you won’t miss it! When the dark green of the spring veggies is in your kitchen, you need to try this one!
You will go crazy for this one. I think a little fresh mint in the summer and you could please and impress just about anyone!
Got picky eaters that somehow enjoy supermarket fish sticks better than baked fish fresh from the sea? Perhaps give this one a try! It’s baked, local and light years healthier than the processed minced fish you’ll find in the frozen food section. You can use haddock or cod in this one.
My family usually does not do brussels sprouts. When I served this to my other half, he said “if you want me to eat more brussels sprouts, you can make me this anytime”! This one is easy to make over the course of a few days in quick 5 minute spurts. (Bake the cornbread, let it go stale, blanch the brussels sprouts and you’re ready for a quick and easy dish!) If using Four Star Farms corn meal from the farmstand, you can grind it a little smaller for an even better cornbread texture. It’s a keeper!
I used ricotta and parmesean cheese here, you need to keep the ricotta but feel free to play around with other cheeses to mix with the ricotta.
Farm fresh cornmeal gives a nice texture to the edge of this soufflé, which blends nicely with the granular texture of freshly grated Parmigiano-Reggiano. The spinach is able to shine through the light and airy makeup of the dish.
Wondering what to do with that cornmeal? Here is a simple side dish that goes great with those Springdell meats! Giada’s recipe for making polenta is good. If you have the time, cooking the polenta for a bit longer than the designated 15 minutes is even better in my opinion (adding a little extra water as needed). Either way, good stuff! It’s pictured here with Springdell BBQ Beef Brisket.
This was my first run out with this one. Gruyere cheese is quite yummy with the polenta and the sweet potato. hope you think so, too!
Here’s an interesting way to flavor up your eggplant – Mix together 1/2 cup corn meal or bread crumbs, 1/2 cup almond meal, 1/2 cup crushed potato chips. There’s a bonus recipe for pickled peppers in this post, too!