Bespoke Polenta

Polenta is one of those must have winter dishes.It is hearty yet creamy and satiny.For affectionadoes of the mash , there is the trend of  milled kind made from heirloom breeds of corn.The taste is amazing as is the texture .This new  bespoke kind elevates the simple dish to a new level of flavor.

Martha Rose Shulman wrote about it in the Food section of Wednesday's New York Times. She used Anson Mills, a company  that specialize in artisanal grains, from corn to Carolina rice. This site is awe inspiring (and I will be writing about them in the future)The polenta is milled from an almost extinct brand of  corn called Carolina Gourdseed white,It is not the Quaker Oats cornmeal many of us have grown up with , it is far more superior and maybe purer  in flavor . Anson Mills isn't the only company that sells bespoke polenta. An internet search found Cayuga Pure Organics  which also features organic corn mash. It is cheaper by a few dollars than the Anson Mills.kind.Other all natural polentas are offered up by Bob's Red Mill,along with Frieda's and Melissa's.These are more affordable and can be ordered directly from the company.

Bespoke polenta should shine on its' own. Don't pair it with sauces or stews that will overpower the sweet corn flavor,Ms.Shulman pairs her with a simple marinara sauce  highlighted with wild mushrooms. I would have gone with just the mushrooms, namely porcini. in a red wine based gravy Another way to go is just mixing in butter and maybe a little cream to bring out the corn flavor. The only seasoning would be from sea salt and freshly ground pepper.You can also go the extra mile by then baking the polenta  into  squares  and use as a bed for asparagus or a light sauce of crushed tomatoes sautéed in garlic and oil. You could also try it with chicken breasts in a white wine sauce for  a  more sophisticated take For another level of sophistication  try bespoke polenta with lightly braised veal shanks.

Heirloom corn always tastes great, Imagine ii in polenta  for a new level of flavor. It takes this simple dish to  another plateau .