If you pick up most any cooking magazine today, you will find recipes and many celebrity chefs incorporating heirloom or heritage grains into their dishes. I first discovered Anson Mills a few years ago while watching Mind of a Chef on PBS. Specifically, one of the segments featured Sean Brock, the acclaimed chef of Husk Restaurant in Charleston, South Carolina. In this segment – narrated by Anthony Bourdain – was a lovely vignette about the history of Carolina Gold Rice. See this short video below.
With the many wonderful products at Anson Mills, you have an opportunity to do so. Do visit the Anson Mills online retail store and see what heirloom grains can do for your cooking. Learn what rice actually tasted like (Carolina Gold) before Uncle Ben’s factory processed rice destroyed this great American crop.
Everything at Anson Mills is very good, but we most certainly recommend the following items for your basket:
- Carolina Gold Rice
- Sea Island Red Peas
- Farro Piccolo
- Antebellum Coarse White Grits
- Gold Polenta di Riso
Found below is an extract from one of my husband’s blogs on a basic recipe for Polenta. Please note that the recipe comes from Anson Mills and there are many wonderful recipe inspirations on the Anson Mills website that use these remarkable ingredients. Enjoy.
Anson Mills Buttered Polenta di Riso
Description and Getting Prepared
In rice polenta, we see Carolina Gold telescope down into the finest granularity this side of flour, while carrying the unmistakable clean, sweet flavor that bespeaks its lineage. Serve with fish or vegetable stews. For this recipe, you will need a heavy-bottomed medium saucepan (preferably one with flared sides), a wooden spoon, and a whisk.
- 1 cup (7 ounces) Anson Mills Carolina Gold Polenta di Riso
- 4 cups spring or filtered water
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 tablespoons finely grated Parmesan Reggiano (optional)
Place the polenta and water in a heavy-bottomed medium saucepan (preferably one with flared sides) and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, 10 to 15 minutes. Whisk in the salt, pepper, butter, and Parmesan, if using. Serve hot. (To keep the polenta hot for up to 30 minutes before serving, transfer it to a bowl, cover, and set the bowl over a saucepan of barely simmering water. If necessary, thin the polenta with hot water before serving.)
– See more at: http://gourmay.net/category/recipes/#sthash.wk47aiRO.dpuf
Thanks Glenn for helping to restore “food culture” in America one grain at a time.