At a time when so much good stuff is growing, it’s nice to have a copy of Erin Alderson’s The Homemade Flour Cookbook in hand. Erin, the lovely writer and photographer behind Naturally Ella, has created a beautiful book that details homemade flours of all varieties –– everything from traditional wheat flours to those made from legumes, nuts, and seeds. The most exciting thing for me is that Erin’s book gives readers the information they need to mill their own grains at home. And her simple, fresh recipes offer a great chance to play with all the best flavors of the season.
I started by making her recipe for gluten-free blueberry amaranth muffins. They were tender and moist, with a nutty sweetness from a mix of amaranth and sorghum flours. Next, I tried Erin’s grilled polenta with roasted zucchini salsa, which was perfect since all of the ingredients I needed were included in last week’s CSA share. Also because I got to turn popcorn into polenta (so empowering!). I served my grilled polenta with a handful of salad greens and lots of roasted zucchini salsa. The results were smoky and sweet, with plenty of flavor coaxed out of such a simple stable of ingredients.
If you’d like to check out Erin’s book for yourself (and you should!), you’re in luck –– I’m giving away a copy! To enter, leave a comment below. On Monday, June 30th at noon, I’ll select one winner at random. (Giveaway open to US residents only, please.) Update: A winner has been selected at random — congratulations to reader Adele! For more goodness from The Homemade Flour Cookbook, or to get your hands on a copy of your own, check out Erin’s cookbook page here.
Grilled Polenta with Roasted Zucchini Salsa (adapted with permission from The Homemade Flour Cookbook by Erin Alderson)
serves two
Home ground corn flour is milder than store bought, and I felt the essence of the corn came through more clearly. To grind your own corn flour, use a coffee grinder to grind popcorn kernels in two batches (I shook the grinder to get the most even grind). Sift through the ground corn flour to remove any large lumps.
for the polenta
1/2 cup corn flour or pre-ground polenta
2 cups water
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
olive oil, as needed
In a medium saucepan, bring the corn flour or polenta, water, garlic powder, and sea salt to a boil. Cook, stirring frequently, until mixture thickens to a creamy consistency, 3 to 4 minutes. Spoon the mixture into an oiled 8 x 8 inch pan. Let the polenta cool completely.
for the roasted zucchini salsa
1 medium zucchini, cut into 1/2 inch cubes
1/2 medium red onion, diced
1 small red or green pepper, diced
1 tablespoon olive oil
1/2 teaspoon sea salt
2 tablespoons chopped fresh cilantro
1 tablespoon fresh squeezed lime juice
red pepper flakes or ground cayenne to taste
Preheat the oven to 400 degrees F. Toss the zucchini, onion, and red or green pepper with the olive oil and sea salt. Spread out on a large rimmed baking sheet and roast for 30 minutes, until zucchini is soft and the edges are lightly charred. Toss zucchini with cilantro and lime juice, and red pepper flakes or cayenne, if using.
To grill the polenta, slice into 2 inch squares, and brush each side with olive oil. Place on a hot grill or grill pan and cook each side until browned and crispy, 4 – 6 minutes per side. Serve polenta hot, topped with zucchini salsa with a side of salad greens.
I’ve been hearing a lot about this book and it sounds great! Def a book you’d turn to often. The grilled polenta looks delicious.
So glad you think so, Ileana! Thanks for stopping by.
ive read such great things about the book and i love her blog
I’m a fan of her blog too! I would love to start making my own flours as the starting point for trying out new recipes.
A friend of mine has this book and one of their recipes, Black Pepper Pasta with Goat Cheese and Pesto is SOOOOO good!
I’ve been eyeing that recipe myself, Carol Sue! Yum!
This looks great Elizabeth. Love the styling and the colours!
http://youtube.com/addalittlefood
Love love love that grilled polenta!! Yum!
I have been intrigued by this book, and now that I know turning popcorn into polenta is among the tips, I’m certain it belongs in my kitchen! I have loved following Naturally Ella as well… one of the many amazing blogs that inspire my cooking 🙂
I love Erin’s blog and recipes and am now so happy to have discovered yours.
Hi Sandra Lea, Me too! I’m so glad you stopped by.
I would love to win this book! This recipe looks so delicious!
It would be great to learn how to make my own flours. I like the idea of zucchini salsa too!
Excited for this book and Erin’s simple, lovely recipes!
This recipe looks incredible and I think my family would love it. I really like cooking with polenta.
Hi Debbie, Me too! If you get the chance, this kind made from corn kernels is particularly great.
So happy to have found your site!
Welcome, Kylie! Good to have you here.
This recipe looks amazing!!
Hi Kim, Thank you! It was such a nice way to enjoy summer produce.
This looks delicious! Thanks for the giveaway!
Hi Sam, Glad you think so!
we just recently got a grain mill, so this book would be the perfect accompaniment! fingers crossed!
Hi Karol, That is so cool! I’ve always wanted one myself. Sounds like this is definitely the cookbook for you.
I will be trying the grilled polenta, and I will share the cookbook information with my daughter. She likes to make everything from scratch too!
I have a flour mill & am always seeking good recipes for various kind of flours. Lately I’ve been smitten w/ chickpea flour: uncooked chickpeas (bes in yr vitamix or processor. Wonderful, easy & damn fast to use; better & much, much cheaper than the good milled chickpea flour found on market shelves, except in Indian food stores (besan.) This polenta recipe is a delight that was a hit w/ crowd. thanks mucho. You can use sacco(Italian)for almost all polenta recipes, pizzas, tortillas, bread, etc. –mo