Farmers John and Sally are always restless for something new and most often something better. MoMo and I cooked up our own GTF polenta for a catering party tonight. As always we will have to tinker with the cooking method to hit a bulls-eye but the increase in corn flavor is undeniable. We received a tub of kernels and grind right before we cook. Grown here, cooked here, and eaten here. As good as it gets.
As for the week’s menu: mussels in the pizza oven, white prawns in curry, pork ragu on malloreddus, Mosaic Farm pork chop on GTF polenta, etc.