How to Make Polenta from HomeGrown Dried Corn on the Cob
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- Опубликовано: 29 сен 2024
- Here's how I made a rustic wholemeal polenta from homegrown corn that was left to dry on the plant. This is a great way to preserve corn and make a healthy full of fibre food out of preserved corn on the cob. Enjoy! :)
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane - the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let's get into it! Cheers, Mark :)
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Hi Mark. I bet your glad summer is almost over eh? The country folk here call this "fried mush". You can mix anything into it while boiling, herbs, cheese, you name it. I still have it on occasion with cheese and crumbled bacon, with maybe some sage being my favorite ( just make sure you add all the stuff towards the end of boil after it looks like bubbling lava). It's amazing stuff. Two good sized cobbs can feed a family of 4 with leftovers....how cheapskate is that :) Also I think you will find if you grind it a little more finer than you did in this vid, it comes out much better and will make more mush. Don't worry, all the good stuff will still be in it, your not really processing it, just giving it a good whizzing. We never eat it the European way.....we always mold and fry it. It also makes a great breakfast with butter and maple syrup or whatever you want ( pumpkin, berries, even banana hint hint :) . One more thing, you can use broth instead of water...sky's the limit and it's good with gravy on it, of course...what isn't :) Anyway, thanks for the vid and gg. Oh almost forgot..I put my "fresh" corn in the freezer while still in the husk, no blanching...saves a step and works fine. Happy trails.
@WW interesting comment!
In Mississippi we enjoy our white corn hominy grits...a smoother finer grind
Wow what a great comment and full of tips based on your experience! Thanks heaps! I will pin your comment to the top :)
Not a big fan of plain ole.....but give me a plate of Shrimp and Grits and keep your fingers away lol.
@wwsuwannee, question: what is 'eating it the European way'? (I'm in Europe, and have no idea, so I would love to know ;) )
Freakontheway I think that they mean as a thick porridge 🥣 in center of table.
Love the diversity of your videos.
Great video Mark. You sum it up. Growing, processing, cooking, eating.
I wish we had some the rain down here in Sydney. It’s been a dry January and February.
Well shortly after making this post it’s started raining, the most rain we have had in Sydney for at least a month. I sowed some grass yesterday so it’s the best weather I can ask for.
Thanks Karl! Actually, I'm working on a new T-shirt design that's similar - Grow it, Make it, Eat it... Self Sufficient Me :)
I love the diversity in your channel - please don't change anything. Preserving the harvest is just as important as growing it. Freezer space can be at a premium, or in our hurricane season power can be out for weeks.
Your doing a top job, don’t listen to the haters Mark.
Thanks George! :)
Thankyou. I have 11 kg of frozen corn in my freezer. I’m trying this next season. :)
amazing views in sapar!
Very cool. I’m trying this with my blue corn. Ty
Ps. I’m new to this and u made it simple Ty
i love it thank you for ever thing
wow iam so ready to eat that i iam gonna keep this close
I love the diversity of your channel..
Love your content my friend , self sufficiency is a varied topic and I like all aspects you cover. Not everything is applicable to my climate zone but all adds to the overall picture. Food production is not the end , if you can't store and process it later into something palatable then a lot of that produce is going to waste . Great stuff mate =)
Wise words mate - thank you! :)
Keep the way you are. I for one like it.
Thank you Sandra! :)
I know I'm 2 years late in agreeing but YES!! Love you so much. So down to earth and it feels like I'm chatting with a buddy telling me about their week or answering a question I may have had. Much love Mark.. Imma go add this to a more recent vid as well.. I found you not so long ago and am usually only slamming that like and have subscribed since the first vid. O_O Wait! I was in the middle of looking at sooooo many cat enclosure vids and I'm just now remembering that I saw you there first!!! =o That was pretty cool as well. Again, love your content. =]
This is pretty cool. In traditional Mohawk culture we grow mostly what we call Iroquois white corn. And we do the same drying process to store it except we leave about 3 husks on the cobs and we braid them into about 2’- 4’ braids and then hang them.
We do the polenta by first cooking the corn and then milling it, you'll have a smoother finish.
Wow, I didn't realise it was so easy....... And I threw away my daggy corn😩. Love your info and I'm so envious of your spacious property 😀👍
Oh well, next time! Thank you :)
Grandmother made fried mush for us kids years ago, after pouring the polenta into a loaf pan let it cool, the next morning slice it like bread and pan fry. Serve with butter and honey.
That sounds wonderful! :)
I thought Mark did just that.
I love that your channel is what it says. It’s about how YOU are living your self-sufficient life. It’s not GARDENING ME... keep it about you and your family’s self-sufficient journey. Thank you.
A few years ago I had a situation where I needed to plant corn (herbicidal drift from the county & neighbors which killed my broadleaf plants, but wouldn't kill the corn). So, I did a patch of sweet corn. I'd heard it was hard to grow, so I wasn't very hopeful. But it was amazing! Easy, fun, and as a gardener bonus, abundant biomass. And as a homestead with livestock, the biomass excluding the stalks served well for fodder. I WAS HOOKED!
This year I committed a very large space to corn, but did not plant sweet corn. I wanted something more diverse for meal, animal feed, etc. a more self sufficient option in sure you can appreciate.
After researching and seeing what was available to me (there was a much slimmer aray available compared to other years), I settled on a dent corn called Hickory King. Again, I saw great success. 15 ft. of success. Breathtaking & does wonders if you want a statement in the garden.
I ran multiple experiments like one section was gown in 3 sisters (unsuccessful), mulched vs burned, bare earth (bare earth won...shocking), and some spacing variations. Again, I committed a large area to corn this year. Not everyone has that kind of space.
I also sampled the corn at various stages once I saw the corn had set. Could this be a sweet corn replacement?
This variety of dent corn could be eaten young like sweet corn if you are willing to accept it isn't as sweet. Kind of like any "alternative" food, it's fine, but it isn't the original thing. I found, like you with your homemade polenta, at certain times, I just want what I want, there is no substitute for sweet corn, but in certain dishes, it is just fine. I would eat it off the cob if I had to, but corn & bean salad, creamed corn, bulking corn bread, ect. was preferred. I actually enjoyed it just as I would sweet corn. And when you are looking at self sufficient living, diversity wins every time.
This corn will be a staple crop here from now on. But I'm not quite done experimenting on planting methods. 😉
Next year, I will plan on staggering plantings to grow a second variety that has a different maturation date than my Hickory King, to see if cross pollination will be an issue.
If it fails, it might all be animal feed, but... that's still a win for me! 😆 But if it is successful I'll have Popcorn and of sweet corn along side this amazing dent corn.
G'day Mark! Love your video, thankyou for sharing your flops as well as your sucesses. Have you tried to parch your eating corn? Corn for meal try "dent corn", little better for polenta..maybe...God bless!
Thanks for the tip on Dent corn Linda - I'll look into it! :)
Hi Mark! I grow dry varieties of corn for just this purpose. I buy sweet corn at the local Farmer's market, as we don't eat that much of that variety.
I've been researching the best way to make it, as there is a school of thought that you have to process it with lime first. This seems so simple to me.
Keep on showing the different aspects that you do on your channel when it comes to self-sufficiency. There's a lot more than just gardening involved in being self-sufficient. So I think showing other ways that we can tackle being self-sufficient is a good thing to do. I mean your channel is "Self Sufficient Me" not "Self-sufficient Gardening."
Treating with lime is how you get masa harina. Must have for corn tortillas and tamales, IMO.
Dawns on me that the corn you showed in Vietnam is Flint corn, and when it dries, it keeps it's shape. The corn you grew and used is sweet corn, and it shrivels up when it dries. I believe that most of the 3rd world uses flint corn for corn meal, etc. there is a vast difference between the two, not only does the flint corn keep it's shape, but it is substantial, How can I describe it: it's thick, heavier when dried and solid, so you get more corn meal per kernel. What we in the States always called Indian corn, the multicolored "decorative" corn people use for harvest decor and, incidentally, I was told was not edible, is really flint corn and is totally edible. But your video that I am now rewatching, shows that you can dry sweet corn and eat it later in the season- it's a good option I never considered. Still learning how to prepare all things dried flint corn.
Hi Mark, good job - that looks realy fantastic and delicious. I will make polenta this season too - thank you for this nice video!
Cheers, Florian
Hey Florian! I bet you could make an awesome polenta - you probably have some old grinder or mill to use. Cheers mate :)
Thank you for this video! I grew a stack of corn this summer at my plot at the community garden. But during the week it was ready and ripe for picking, my family and I got covid, so I couldn’t leave the house.. suffice to say, by the time I got to it, it was hard and dry and overripe. I regret now that I initially fed a lot of it to my chooks. I was so disappointed that all my hard work went to waste, so rather than keep feeding the chooks, I hoped it could be salvaged in some way. So thank you for this inspirational video! I shall do what you suggested, and then all my hard work is not for nothing.
It is interesting watching a completely different growing environment. I am in the Pacific Northwest in America. We have a lot of rain November through March, though usually stays in the mid to low 40sF. Corn is difficult to grow here, though I keep trying. We have fairly cool nights even in August so Okra and eggplant are also not very happy. Last year I tried putting the Okra in pots but didn’t keep up with watering enough. The thing about gardening I love is that there is always so much to learn. I am 56 and grew up with my dad having a huge garden and I have continued throughout my adulthood. Thomas Jefferson, our second president, who was a scientific gardener is quoted “Though an old man I am a young gardener. I much prefer a rough grind for polenta. I work a lot of cheese and herbs into my polenta, it is great!
Just Carole, I am in Oklahoma and okra quits blooming when the weather cools or it rains. It is a native of Africa and loves hot dry weather. We plant okra in the poorest soil in the garden and always have enough to give away. My folks were depression kids and would have been considered hippies if they had been younger because of the self sufficiency mindset. We are to learn something new every day, but I am afraid we have stopped.
W Jones I grew up in N central Texas and SE Oklahoma, we always had a very large garden with okra, green beans, crowder and purple hull peas, tomatoes, squash, potatoes, onions, we also had peach trees and a very large fig tree. The Pacific Northwest is truly a gardener’s paradise, but I am still trying to figure out how to have Okra. Our days are long and warm, rarely over 85 with little rain in the summer. But our nights are chilly, probably down to 55-60 most nights. I think growing it in pots will work, but I just have to stay up on the water schedule. Also as our trees have matured they now shade my garden too much, I am going to shift a bunch of beds this summer to a different area on the yard. In case you want to know, Denison TX and Durant OK were the closest towns of any size.
I also learn a great deal from watching gardeners all over the world and I too will always try to defy the odds by growing what we "can't" in our climate. Often I fail but I keep trying... Thank you :)
Carole Just Carole I'm in middle England & grew a corn variety specially bred for grinding into flour, it grew pretty well here & ive got lots in my larder. It's called Painted Mountain corn so it may do ok in PNW. For eating try Golden Bantam corn that has been successful for me. I know Baker creek seed keep Painted corn seed & lots of other corn varieties that may do well in your area.
Mitch Heywood thank you for the variety suggestions. I will try them!
Hi Mark. Here in Northern Italy we eat polenta almost each week, expecially in the coldest season 😉 It is a very common food.
You do you Mark! I love the diversity! There are definitely better varieties of corn to use for corn meal or polenta, but this is another way that you can preserve your harvest, awesome work :-)
Great info as always. Did you happen to try popping any of it? I realize it’s not a “popcorn” but since you love experimenting I thought I’d ask. TFS Blessings ~Lisa
hoodiewoman louisiana Thank You for that. I have tried the blue before for tortillas and really like it. I just wondered if he tried or not because he likes to experiment.
I didn't try popping it Lisa but I have grown "popping corn" before with ok-ish success - perhaps I should try growing it again because it would be pretty cool to do a video about it! Thanks :)
Might want to try soaking your corn in slaked lime to improve the texture and nutrition. Look up "nixtamalization". That is how the Aztecs prepared it and used it as a nutritional staple, without the treatment it isn't nearly as nutritious and the texture is different.
Thank you! I was hoping someone else would catch this.
It actually releases the Vitamin b3 and niacin making it more absorbed into the body.
Love watching your videos! Really want to make me visit Australia soon!
I would love to go to Vietnam I see a lot of these people here in Florida where I live they are very very adaptable to any culture I've noticed that and you give me reasons why it's good to go and see and learn these cultural listic behaviors because you can bring this home in it and adapt it to something that you're doing here appreciate you doing this video it really makes me realize why I really went down there cuz I was wanting to learn and see how people do things you're just for example they had several different kinds of bees there and of the two species that we use here I had like three or maybe more but they were getting honey from the special kind of be a green looking bee and It produced honey and I've seen the same bees in the mountains in the Appalachians here in United States now you got to have them kind of similar to be there cuz you have like a great climate for that you know these are smaller beehives that those green bees and they had their own little small cell and it probably wouldn't maybe about a not even a foot by foot and a half foot by foot little framed in house for them you just pulled off the top was able to get to the frames and but they were smaller they produce honey for him and that was in the countryside that I think you're in at your very interesting by what you're doing to learn how to do things for yourself and then that's what we have to do because we become a consumer Society and we waste a lot of old food that could be gone to animals or put in your garden beds that's why I like looking at your videos because it looks like you don't waste anything you make it be a part of the environment and use their environment to produce something for you
Thanks Nicholas for your thoughtful comment and I totally agree with you on learning through other cultures and recycling food etc so that waste is limited. If we can develop a circle of sustainment (or several) we do our bit to help the world stay healthy. Cheers :)
Make some hominy.
Hi Mark, try investigating Hominy corn for next growing season! I've been learning a lot about 18th century cooking recently and hominy is a corn that has had the outer skin of the kernals removed. It is still highly nutritious and can be used in several ways. Another commenter suggested 'parched corn' hominy is good for that too.
Thank you! I'll definitely look into it Cheers :)
I am from Roumania, a small East European country where we eat lots of dishes where the corn flour is a substitute of bread. One( among so many others) easy recipe with corn flour is boil it just as you did just cook it a bit longer so the flour will be ready to eat. Mix good fat sour cream with cottage cheese and make like a paste, and enjoy it with the cooked corn flour.
Another tip to reuse the pan where you cooked the flour is to after you removed it you boil the fresh milk that comes straight from the cows. The flavour you will get is amazing
Ah, I have been asking for corn videos and here you are. It's 2021- Now, it looks like you used a sweet corn?-which gets tough when it dries out. You missed one quick step to get rid of the "chewy" part of the corn. The hull is not chewable or really digestible. But, the easy fix for that is to wash your corn meal, first. Place it in a bowl of cold water and give her a fast stir. All of the husks will rise to the top, and you strain that off. You are still left with the "whole corn". Have you thought about trying what is called dent corn? Truckers favorite is a sweeter white dent corn and best for only corn bread, because it's sweeter. Hickory King, is good for all of the other uses, grits, polenta, flour and corn meal. If you do decide to have another go at it. This corn gets up to 20 feet tall...so, plan accordingly for the wind. Happy Winter for you..it's getting HOT here in Florida.
I'm looking to make blue masa/hominy from maize or Indian corn. Your thoughts? I just bought a Victoria corn grinder. Thx mate. :)
Hey you could try some nixtamalization with the corn so that you make hominy. The process helps removes 97-100% of the mycotoxins and also makes the niacin in it digestible
This is such an inspiring video, and the polenta and tomato dish, looks delicious. I love to learn how other cultures do things to be self sufficient. Thanks for making this video, Mark.
Of course you know of Nixtamalization by now as another method of using corn and getting the most nutrition from it. Using Pickling lime to remove the husk of dent corn, or dried sweet corn, you can make hominy or corn tortillas. Lots of You tube videos out there on the subject Mark, thanks for this one. I always enjoy your work. A very important nutritional way to use corn.
Keep doing what you are doing. My wife and I love your videos and inspires us to become even more self sufficient than we presently are.
Thank you! I appreciate the feedback and support from you both! :)
We are growing a red polenta corn this year, as well as an old fashion Indian corn that is eaten as corn on the cob at milk stage, then the rest left to dry for meal or feed. I get ill from super sweet corn types and corn syrup, with flu like symptoms and abdominal distress. . Old fashion corn doesn’t seem to bother me. We have 200 sq ft in these and some pumpkins. We planted Lima beans too, but they may get shaded out. I can’t wait to see if red polenta is ok with my system. I like grits and polenta.
When you're done getting the kernels off the ears, put the leftover cobs in a pot of water, strain the now corn broth out and use it for cooking the cornmeal. Cornception, cornsquared, corninfinite.
Been loving this rain. West of Brissy. Great video mate!
I might complain but seriously the rain is awesome! Cheers :)
I think it was wise not to break your blender. If you had a more powerful motor blender you could've got it to be a finer granule..but you showed us the how to's which is most important
Wait. Can you just eat flint corn off the cob before it dries? Or rather are you making polenta out of dried sweet corn?
I've watched a ton of your videos , and my one top reason for subscribing is the diversity , so I give you Mark a big thumbs up
thank you appreciate your commentaries .your kind of thinking we can build a different kind of world
Love the diversity. I'd love cooking with Mark.
Diversity is good! I love the idea of drying the cons by hanging them. As I will be growing various flour corns this year, this would work well.
Thanks! Well, your channel is pretty diverse also! I see you've been pumping out the vids (I do watch most but I probably should comment more) keep up the rage! ;)
Self Sufficient Me Trying to build up a following. So close to 1,000! And no worries about commenting. :)
Create your own audience mate (as you are) .... who are these so-called professionals that tell you to concentrate on one thing. I'll bet they're RUclipsrs who just have a bigger audience... but does that make them a professional. A 10 year old kid can have 3 million subs just because they play video games.... they're just being watched by other kids. Your channel promotes a lifestyle which as you say encompasses gardening, cooking, building, livestock etc etc..... not shooting an alien in a video game. Your channel speaks to your own growing audience... you are now the professional. Right, that said... I'm off to fire up my Playstation and shoot some alien ass. Cheers Adam :-) PS. Nice vid :-)
Your right Adam and thanks for the pep-up! Wish I had 3 mil subscribers though... lol... Cheers mate :)
I grow popcorn shoots in the dark as a microgreen
Rev John O'Toole been known to pull out the soft inner stalk and eat the tip
Hello Mark, thanks for this video! This year, for the first time in my life, I am starting a vegetable garden. I've planted some corns and I was wondering if I could make some polenta out of it... this video perfectly answered my question. Love your channel, you inspire me! Keep up the good work!
Mark, how about some polenta crackers? The health of the food on the plate is really the tomatoes, the veg. If you made crackers, you could serve them with just about any dish.
Sounds perfect! I love corn chips so this would be a hit with me, thank you :)
I don't think you should change the way you do anything that's why I watch your videos cuz you doing something different every time
Love that diversity
Watching you for years x
Another great video - loving your diversity!
I really like this Mark..I suppose you could layer it in a pan with a filling? Like..spinache and garlic, mushrooms and cheese..ooooh topped off with something like tomatoes, mabe a bit of cilantro and mabe some finely chopped nuts of some sort?
Hi Jennifer, yes layering would work very well! 👍🙂
This is such a great idea! I’m going to grow a couple different kinds of corn this year. One is for drying. I had no ideas what to do with it but now I do. Thanks!
Dont you listed to anyone m8! Luv watching what you do after harvest. Keep doing what you're doing.
I was always under the impression you had to nixtamalize corn if you wanted to get any nutrients out of it. Was I wrong, or is that process only for a certain type of corn or something?
Can we store corn without removing the husk?
How clever! This is valuable info, Mark. I don't know if I would have tried this with homegrown corn. Thanks for showing us ho to do it. And, look at you with 88k subs - nice! ~ Lisa
Thanks Lisa! I'm glad the sub count has gone past 87k it's an unlucky number... :)
This type of cornmeal is not as shelf stable as the stuff in the store. When using the entire kernel you should store it in the freezer after grinding to keep it fresh for 6 months to a year. An oxygen remover would be suggested if you were to store it on a shelf for any extended period.
Also, great message about the diversity in your channel.
Hi Mark :), been following your awesome vids for a while now, please keep them coming :). Firstly the Fb link isn't working :(. Secondly Another awesome cideo, thank you :). I noticed at the end of this video, that you were using a good sized mulcher. We are in the process of trying to buy a decent sized one, as our little one just isn't big enough these days, but not having much luck on finding one that is worth what you pay! Can you share the make of the one you have and what you think of it please :)
You should look up some recipes for Cornbread if you haven't done so already. We used to use Polenta because the shops around Maryborough and Gympie didn't sell Maizemeal. When we moved to Hervey Bay, Nana's Pantry used to sell it, which gave the cornbread a completely different texture. I liked the grittier texture overall. When hubby and I eventually establish some garden beds, I plan on growing stuff like corn because it is just so versatile. I am also thinking that it will thrive in Central Queensland.
Just a question before I go: Do you have any Lily Pillies in your garden? I was thinking of growing some but I figure that it is probably a good idea to ask some folks that have experience growing them.
Yes I'd like to get more serious about milling and making our own breads. We have several lily pillys they grow so well and are easy to shape edible too if course but we leave the wildlife get the berries. :)
It occurred to me yesterday as I was watching some videos on making stuff like sweet potato flour, that perhaps carrot might be an option as well. I haven't seen anyone mill carrot mush dried in say a dehydrator but I think it might work. The sweetness would probably give the food a pleasant taste as well.
I'm not sure if you have come across Vivi at What Vivi Did Next - she recently used her dried flint corn to make flour and popping corn. Well worth a visit as she is pretty much self sufficient with her own food and lets us in on all things in between! I'm wondering how long the polenta would last for - I'm assuming quite a while if stored properly. Quite a few months to go before I start thinking about drying things yet though - our sowing season is just around the corner! Hope the weather has picked up for you.
I don't agree with everything you do, but i watch, and learn, as there is good info in every thing you do. So stay diverse,!!
Awesome stuff you've got here, keep up the good work! You may also try polenta right from the pot, hot, mixed on the plate with sour cream and cheese. It would be also better if you pass it through a strainer after milling, the texture after boilling will change, it will be softer and consistent. And the bran can be mixed with water and yeast to prepare "borscht".
I used to have forty acres but became too disabled to, among others, live at 2,000 meters elevation. Moved to near sea level in Thailand (married a great Thai lady along the way) but no room to grow much in our suburban village. Enter “broken corn” meant for animal feed. It comes knocked down about the size of what you produced in your spice grinder, and I buy it in one kilo lots for $2.00 AU. delivered. I further mill it a bit in our powerful blender and sieve out the fines for cornbread, etc., and the larger for polenta and mush. Mix in some sausage meat and you get copy cat Amish scrapple.
Can’t grow stuff and keep goats, horses, etc. anymore but still really enjoy as much diy as I can, and darling wife lets me.😊
I love you mark you are one of my absolute favorite human beings. You and Elon fill my life spirit with energy, much appreciation!!!!!!!
Boing. And bardge yard followed no protocal for the kids. On neighbors reason prob dea had aŕested all command. Id chsnge. Few things help. W. Old mans. Credit non payback. Decent media.
Spokane gone. One of eight banking centers serviced six states. Hawaii system been rethought. Treasury. Seperaye deal for. Funding dude. Kids are gone. Zones that are theres built over sixty juvis. Im kemper. Got sick long ago. So bus cams. Standard clean new bosses. Dont understand. Not racism on my end im california. No money. No papers bad air.
Love this...getting back to and experimenting with ancient and cultural ways for food preparation...so connects people. What all can be done with the husks and silk?
I enjoy your videos. I'm in SEQ too, trying to start my own veggie patch. I'm a black thumb from a family of green thumbs. With your simple, easy tips it looks like I might have tomatoes and corn in the near future :-O. Thank you!
That obviously works with sweetcorn but the examples you showed from your vacation are dent/flour corn varieties. You should also look up "nixtamalization process" that will release many more vitamins like niacin from any corn you use (and will allow a person to subsist on just corn if necessary without getting pallegra disease). One fun way to cook dry sweetcorn is bake the kernels flat on a pan in the oven with some salt.
Hi, Mark, That looks great, but tedious. Have you looked at home stone milling (not just for corn, but for all kinds of stuff that you're growing on your own?) For a small investment, anyone can own and use (several times) daily a home stone mill that will last a lifetime. And MUCH more affordably than has been the case for stone mills in the past. Please consider! Just search for "Mockmill" on RUclips.
Howdy Mark, I hail from the Houston Texas U.S.A. area & thought that I'd give you a shout. You said that earlier folks ground corn using stone. Thats very true as when some of our native indians were uncovered they found that their teeth had been worn down some over 1/2 way from the stone that got mixed up with the corn meal. F.Y. I. Dick
Great job making your own Polinta, thanks for sharing how it's done. If you want to try something different might I suggest Nixtamalizing your corn and dehydrating it afterwards for long term storage. I think you would be surprised at how the flavors seem to be preserved from this process and you will be getting more nutrition from it. Just a thought.
You gotta nixtamalize your corn otherwise it's pretty much nutritionally worthless.
I like your variety and diversity. Your channel is popular because of that. :) Trust your instincts!
Hey Mark. When I was a boy, we use to blanch the corn first then dry it. It worked good for soups when we went camping you might try that. I don't know if it will make a big difference. We always blanched the veggies before drying them. Not shore why was probably told and as young as I was it went in one ear and out the other. It made are packs a lot lighter to carry. Good luck Liked the video as always.
Love your channel’s diversity, Mark! I garden in the U.S. desert Southwest but I still get lots of valuable info from you! Thanks 👍🏻
Thanks Val! A desert gardener hey... I bet that has it's challenges! Cheers :)
Where my mini ranch was, in AZ.
Growing up we also had a large farm in NJ. About 40 acres in corn along the Delaware River side. Corn crib, antique but still serviceable shucking machine… fun for a youngster.
I dehydrate corn and then add it to my winter soups. That way my freezer isn’t overflowing.
Also part of your problems with rehydrated corn might be the length of time you left it on the stalk. The starches probably changed.
Try a polenta pizza base. Just cook the polenta, spread it on your pizza baking tin, top with tomatoes, cheese , herbs and olive oil. BAke as usual
Amazing Friday chef if iver 15 years this is truly awesome self sufficient me well done there fella channel I just love it so much inspiration im binge watching for weeks now lol
Hi mark! I love the diversity of your channel! There are so many facets to being self sufficient. I live in south Mississippi, and the weather here is similar to your location. Have you ever considered trying hominy? This is something people in the south and Native Americans have been doing with dried corn for hundreds of years. Many people here survived the depression this way. I have never made it , but ate it when I was younger. You can buy ingredients to help or use wood ashes to help reconstitute the corn as the native Americans did. Check it out!
Hi Mark wonderful video, just wondering is that considered a course grind? keep up the good work
I’ll be doing this to make cornmeal for frying... thank you.
4:48 Pioneer brand emergency toilet paper, lolz
Also, after grinding the corn you can soak the amount you want to cook and put it in the blender with the water just like you would to make rice batter.
chuckles a bit i wonder if the water would have been sweeter and tastier in the reconstituted corn on cob. corn is about 70 to 75 % starch which with certain bacteria and enzymes when processed can become sugars. so maybe simmering the corn similar to the process like do for ground grains in the mash process of making beers might make a bit more flavor but doubtful. i can remember my grandparents on farm used to make a relish from dried corn but i have been unable to find the recipe in my stuff. i had a relish down in amish country many years ago from reconstituted corn it had peppers - onions - varies spices and brown sugar that was phenomenal. grandfather had a roller mill to process his corn the rolled would crack it into pieces which could be separated from the shell which we cannot digest anyways due to it being cellulose so basically he got flour and some in the size of grits in his milled corn your little mill is cutting and shearing it so will have a different texture then the rolled mill process.......... as my mind turned to the thoughts of fresh johnny cake ( corn bread ) with farm fresh sweet cream butter . ok i am headed to make some fresh corn bread
Microsoft pushes all its. Corn eaters. One work zone like oil. Or. Someone does it diff some of these kids. Ran out of cash from.
So excited - just ground dry corn and made polenta - thank you for the inspiration.
The diversity of your channel is what makes it so good. 👍
This is got to be top-notch! One of your best videos yet love the music added with the cooking. Awesome!
Thanks for the feedback Charles! I liked the format also - cut away and do a task with music - I enjoyed making the vid. Cheers :)
were about in Australia are you, me and wife and kids want to move and i want a garden thats big like yours!!!! wow u lucky, im also x vet my freind and suffer very muld ocational ptsd
Dent corn rather than a sweet corn is much better for gringing into meal. Completely different texture, dries out on the cob better as well.
What if you soaked the corn in a bowl of water over night before cooking ? Might reduce cooking time where the corn may be able to absorb some water over night.
If you don't nixtemalise corn, it's significantly less nutritious
You used sweet corn instead of field corn?
That must have tasted different.
looking forward to making this polenta!! I'm drying it for the first time
I'm growing several rows of corn this year and am wondering how we can eat it all. This video gives me some good ideas on how to preserve and prepare it.