Small Town Cooking

We've moved to a much smaller town. Valley City, North Dakota is home to less than 7ooo residents. The University is quite small compared to Old Dominion University. We like it. It is homey and nice.

We are not enjoying the lack of great restaurants. We've found a few in the state. Fargo is home to Juano's and Santa Lucia. Bismarck give us The Walrus. And the best is in Minot, 10 North Main. All offer delicious food when we are on the go. But, as for home, we have been cooking much more often. We purchased a small grill, have hit up the local farmer's market and Roger has even caught some fish for eating. So, this blog is my way to keep track of the delicious food I, or Roger, makes.

My goal is to keep this up to date. Fingers crossed it will work out.

Enjoy reading about my Small Town Cooking.

Sloppy Joe Pizza with Cornbread Crust

Preheat oven to 450.

2 cups stone-ground cornmeal
4 teaspoons Baking Powder
1 teaspoon salt
2 Eggs
2 Cups Buttermilk (I use regular milk often)

Beat egg and milk. Add dry ingredients. Beat well.

Put 2 tablespoons of melted butter in the bottom of a 9x13 cake pan. Add batter. Bake for 15 minutes (or until cornbread is done).

While the cornbread is baking.
In skillet, heat 2 tablespoons vegetable oil. Add 1/2 onion (I use red) chopped fine. Brown for a few minutes. Add 1 pound of ground meat (I use turkey). Cook until browned. Add 1/2 cup barbecue sauce and a few squirts of ketchup. Add a little water and cook until it looks like sloppy joes. Remove from heat and add 1 cup frozen or canned corn.

When cornbread is done baking, remove from oven. Cover with sloppy joe mixture. Cover with shredded cheddar cheese and chopped green onions (if you have them). Return to the oven for 5-10 minutes, until cheese is melted and bubbly.

Let rest for a couple minutes before serving. If I have cilantro, I add that after it comes out of the oven.

*Note--I think you can use 2 boxes of Jiffy cornbread mixes as directed. I can't do that because Roger is gluten intolerant. We love this dish and make it often.

Creamy Parmesan Polenta

Makes about 4 cups; serves 4

3 cups water (sometimes I use 2 cups of broth and 1 cup of water)
1/2 tsp. salt
3/4 cup polenta (not quick-cooking) or yellow cornmeal (not stone-ground)
1 cup finely grated Parmigiano-Reggiano (grated parmesan works well--and I only use about 1/2 cup)
1 tablespoon unsalted butter
salt and freshly ground black pepper

Bring water and salt to a boil in 2-quart heavy nonstick saucepan. Add polenta in a thin stream, whisking constatnly. Cook over moderate heat, whisking, for 2 minutes. Reduce heat to low, cover, and simmer, stirring for 1 minute after every 10 minutes of cooking, until very thick, about 45 minutes total.

Remove polenta from heat and stir in cheese, butter, and salt and pepper to taste. Serve immediately.


*Note--I served this topped with roasted vegetables (peppers, garlic, cauliflower, zucchini, squash, tomatoes, eggplant, onions-whatever you like) and additional Parmesan cheese. It was delicious!