#corn meal

Old Homestead Meal Bread

Another deliciously comforting, and blissfully simple dish for a cold and wet Autumn day, this Creamy Sage Polenta makes both an easy main or a nice side to slowly stewed meat!

Ingredients (serves 2):

1/2 cup semi-skimmed milk

1 1/2 cup water

1 teaspoon coarse sea salt

3 fluffy sprigs Garden Sage 

3/4 cup polenta

4 tablespoons unsalted butter

1/4 cup crème fraîche or sour cream

In a large saucepan, combine milk, water and coarse sea salt.

Cut Garden Sage Leaves off the stalks, and add Sage stalks to the saucepan. Heat over a medium flame until simmering. Remove Sage stalks.

Finely chop Sage Leaves.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, whisk in butter. Finally, stir in chopped Sage and crème fraîche until completely melted and you have a beautifully smooth polenta.

Corn in the mashed potatoes, corn in the gravy, corn in the pumpkin pie! Corn! Corn! Corn! What the hell is wrong with you?

Corn Dodgers. A specialty from my Tennessee family