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Sweet, spicy, and savory: Parmesan Polenta [from Cornmeal made with the Weston Multi Grain & Cereal Mill]

After dehydrating and grinding fresh Ohio sweet corn with Weston products, we used some of our cornmeal yield to make parmesan polenta topped with peppers and spices. It's a simple, but very satisfying side dish.

Here's what you'll need:


1 cup homemade cornmeal (click for our post on 'how to')
2 cups water

1/4 cup shredded parmesan

1/8 cup chopped red bell peppers
1/8 cup chopped jalapenos
1/8 cup chopped Hungarian sweet peppers

1 teaspoon paprika
1 teaspoon coriander
1 teaspoon cracked pepper

Bring water to a low boil, then stir in the cornmeal. Stir as often as possible until most of the water has evaporated from the cornmeal and you are left with a paste. Stir in parmesan while still hot. Once it has cooled, refrigerate for at least an hour. Remove and top with the peppers, then sprinkle with spices.
Sample Product Label
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