Carolina Gold Rice from Anson Mills

As GourMay readers are aware, I have been extolling the benefits of heirloom grains from Anson Mills for quite some time. I first came across this lovely company while listening to Sean Brock (Husk Restaurant in Charleston) explain the benefits of dining on naturally produced products. In this fascinating and short clip from the same show (“Mind of a Chef,” narrated by Anthony Bourdain), the history of rice in America is explained.

 

I relish “real” food with “real” taste and I applaud Glenn Roberts of Anson Mills for bringing back these heirloom grains which make such a difference in our dining experience. I encourage all readers of GourMay to visit the Anson Mills online retail store and experiment yourself with the difference that a grain of rice makes. Good taste never tasted so good!  I realize that Anson Mills does not have the slickest eCommerce website, but do try the Carolina Gold Rice, the grits, the farro (delicious) and the Sea Island red peas.

Bogey Pinson is trying the Polenta di Riso with braised squid and mussels. Found below is the recipe for “Simple Buttered Polenta di Riso,” which is a component of David’s more elaborate dish.

Anson Mills Simple 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.

Anson Mills Polenta di Riso

Ingredients

  • 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)

Preparation

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.)

Thanks Glenn for helping to restore “food culture” in America one grain at a time.