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After all of the baking I did last week for the bake sale, I was ready to make some quick and easy muffins! I was all out of fresh fruit (oh, the horror!), and when I opened the cupboard it was the cornmeal that spoke to me. It was begging to be made into rich, buttery corn muffins with just the right amount of crumble.
I’ve only had polenta once before, when my boyfriend cooked it for me. He loves a good cooking experiment just as much as I do. We had been intrigued by it in the store, not quite knowing what to make of the large yellow tube that appeared ready to burst at any moment. We decided that it was pretty tasty, and I vowed to use it again. When I came across a recipe for polenta made from scratch, I knew I had to try it. Plus, the addition of mushrooms in this recipe forced me to push my comfort zone. I don’t like mushrooms very much. It’s definitely a texture thing, so I figured that if I chopped them finely enough (and tried not to think about it) I could enjoy this dish.
Cornmeal and molasses give this bread a deep, rich flavor. You can taste the absence of refined sugar. That flavor is intensified with the addition of whole wheat flour. It tastes just as great with butter and fresh jam as it does with a savory tomato and olive bruschetta. I will definitely make this bread again and again. So how does this recipe compare with the recipe that I posted yesterday? Continue reading “To Knead or Not to Knead? Anadama Bread, Part 2” »
Anadama bread requires a few ingredients that I don’t normally stock in my kitchen. I’ve been wanting to make it for ages, but I never seem to have everything on the list. Namely, corn meal, molasses, and unbleached bread flour. OK, so I actually found some molasses way in the back of my spice cabinet but the “best by” date was January 2009. I frequently stretch the limits of the expiration date, but this seemed a little extreme. I went out and bought a brand new bottle (best by 9/23/2013 – that gives you some insight into just how long that old bottle had been around) for making gingerbread scones. Then I decided it was time to jump in and try Anadama bread. Continue reading “To Knead or Not to Knead? Anadama Bread, Part 1” » |
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