Barley Polenta

    When John from Gold Forest Grains posted last week on Twitter the arrival of Tibetan barley and its flour my first thought was to make a polenta with the flour. Normally done with a fine cornmeal in Italy, this smooth porridge makes for a great base to a basic ragu or a couple of grilled fish skewers.

 

Barley Polenta

4 cups water

1 Tbsp salt

1 cup Gold Forest Grains Tibetan barley flour

3/4 cup Sylvan Star 8 year old cheddar, shredded

2 Tbsp Mighty Trio Organics flax oil

   In a large saucepan, bring water to a boil over high heat. Reduce heat to medium, add the salt, and very gradually whisk in the barley flour until uniformly smooth and combined. Whisk for a further 5-7 minutes until thickened, resembling the texture of a smooth mashed potato. Turn off the heat, whisk in the shredded cheese and flax oil. Serve immediately as a base for stew, braised lamb shanks, fish skewers or a creative base for roast  chicken and gravy. The leftovers can be placed in a parchment paper-lined baking pan or loaf pan and set in the fridge overnight. Slice the set polenta into squares, brush with oil and grill for a unique side to accompany a sandwich, burger or weiner schnitzel.

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