Milled Goods
Roan Mills polenta is stone milled from California grown yellow dent corn. This versatile staple can be served as a savory or a sweet preparation and we include an example of each for you to try. Polenta can be served soft or poured into a sheet pan and allowed to firm up. Once firmed, sliced polenta makes a wonderful canapé topped with savory or sweet spreads. Try goat cheese and wild arugula or strawberries and mascarpone for a quick fix with drinks.
Roan Mills 60/40 porridge is milled on our stone mill into a coarse, cracked cereal from 60% Glenn wheat berries and 40% whole rye berries. This versatile staple can be served as a savory or a sweet preparation and we include an example of each for you to try.
Our Roan Mills organic emmer is an ancient wheat with 18% protein content, a deep mahogany brown color and a complex flavor. It can be cooked whole and used as one might use rice. Emmer can be flaked like oatmeal for a breakfast cereal or cracked in the coarse setting of our stone mill for porridge. This versatile wheat has been sustaining people forever.
Soft Polenta with Nasturtium Herb Butter
Here, polenta is prepared simply and topped with a fragrant and delicious confetti of herb butter. Serve alone for a simple meal on a busy night or top with a soft poached egg for an elegant brunch. Or, serve it forth as a side to grilled proteins.
Ingredients
Serves 6-8 people
1 cup Roan Mills Polenta
4 cups water
4 ounces cold, unsalted butter
5 nasturtium flowers chopped fine (about 2 tablespoons)
5 sprigs chervil chopped fine (about 2 tablespoons)
5 chives chopped fine (about 2 tablespoons)
1 teaspoon salt and pepper to taste
Preparation
Prep: 10 min • Cook: 20 min • Ready in: 30 min
To prepare the polenta, place the cup of polenta into a small bowl and add a cup of cold water, stir to mix. Bring 3 cups of water to boil in a 2 quart saucepan, toss in 1 teaspoon salt and carefully pour in the polenta slurry. Stir to prevent lumps forming and bring to a boil. Reduce heat to lowest setting and cover pot while you prepare the herb butter. Mash the butter with the tines of a fork until it is malleable. Work in the chopped herbs and some cracked pepper. Once combined begin adding to the polenta in nut sized pieces, stir well after each addition until all the butter has been incorporated and serve it forth.
Recipe from the Roan Mills test kitchen
Soft Polenta cooked in Milk with Maple Syrup
Polenta is a wonderful breakfast dish and is particularly popular with children. Also, this recipe can be poured onto a sheet pan and left to set up. Once firm it can be cut into pieces and served topped with fresh strawberries and cream for a simple and satisfying dessert.
Ingredients
Serves 6-8 people
1 cup Roan Mills Polenta
4 cups milk plus extra for serving
Maple syrup to taste
Preparation
Prep: 5 min • Cook: 25 min • Ready in: 30 min
To prepare the polenta, place the cup of polenta into a small bowl and add a cup of cold milk, stir to mix. Bring 3 cups of milk to boil in a 2 quart saucepan, stirring constantly, turn heat to medium and carefully pour in the polenta slurry. Stir to prevent lumps forming and cook until thick, about 7 minutes. Serve in bowls and pour over the top a little cold milk and a drizzle of maple syrup.
Recipe from the Roan Mills test kitchen
60/40 Porridge with Herb Sauce and Sea Salt
Serve with a dollop of crème fraîche on top. This simple dish works well as a side to grilled proteins or as a main course served with a salad and a glass of wine.
Ingredients
Serves 6-8 people
1 cup Roan Mills 60/40 Porridge
4 cups water
1 cup basil
1 cup arugula
1 cup Italian parsley
4 ounces unsalted butter
4 ounces goat cheese
Crème fraîche as needed
Sea salt to taste
Preparation
Prep: 10 min • Cook: 20 min • Ready in: 30 min
To prepare the 60/40 porridge, place it into a small bowl and add a cup of cold water, stir to mix. Bring 3 cups of water to boil in a 2 quart saucepan, toss in 1 teaspoon salt and carefully pour in the 60/40 porridge slurry. Stir to prevent lumps forming and bring to a boil. Reduce heat to lowest setting and cover pot while you prepare the herb sauce. Combine herbs, butter and goat cheese in bowl of food processor and pulse to combine adding crème fraîche as needed to get a sauce like texture. Season the sauce with sea salt and fresh cracked pepper to taste.
Recipe from the Roan Mills test kitchen
60/40 Porridge Cooked in Milk with Maple Syrup
60/40 porridge is a wonderful breakfast dish and is particularly popular with children. Also, this recipe can be poured onto a sheet pan and left to set up. Once firm it can be cut into pieces and served topped with fresh peaches and cream for a simple and satisfying desert.
Ingredients
Serves 6-8 people
1 cup Roan Mills 60/40 Porridge
4 cups milk plus extra for serving
Maple syrup to taste
Preparation
Prep: 5 min • Cook: 25 min • Ready in: 30 min
To prepare the 60/40 porridge, place the cup of 60/40 porridge into a small bowl and add a cup of cold milk, stir to mix. Bring 3 cups of milk to boil in a 2 quart saucepan, stirring constantly, turn heat to medium and carefully pour in the 60/40 slurry. Stir to prevent lumps forming and cook until thick, about 7 minutes. Serve in bowls and pour over the top a little cold milk and a drizzle of maple syrup.
Recipe from the Roan Mills test kitchen
Flaked Emmer Muesli
A solid choice for a convenient and nutritious breakfast or traveling snack, muesli is a raw version of granola and doesn’t have the added oil or sweetener. Our Roan Mills organic emmer packs a whopping 18% protein and when combined with milk, nuts and seeds makes a very respectable contribution to one's daily nutritional needs. Traditionally, muesli is soaked in milk overnight to soften it and make it more digestible. A stash of the soaked grains, nuts and seeds would often be stashed in the fridge all week, with fresh fruits and berries added to individual servings at the last minute. This idea is still relevant and in the Roan Mills test kitchen we keep a big bowl of muesli going during the hot summer months. The cool, creamy cereal makes a refreshing breakfast or afternoon snack. A dollop of yogurt, a spoonful of honey and a splash of milk will loosen the texture and vary the flavors to suit the moment. Layered into a mason jar, with milk and fresh fruits, muesli makes a good traveling companion, softening as the day goes by into a satisfying mid morning snack.
Ingredients
Serves 6-8 people
3 cups Roan Mills Flaked Emmer
¼ cup Sonora wheat bran
¾ cup sliced almonds
¼ cup sunflower seeds
3 tablespoons ground flaxmeal
½ cup raisins
¼ teaspoon sea salt
¼ teaspoon cinnamon, optional
Fresh fruit, berries yogurt per serving, optional
Whole milk, kefir or nut milk per serving
Preparation
Prep: 10 min • Ready in: 10 min
Combine dry ingredients and store in large jar to enjoy as needed. To soak overnight, for a single serving, scoop out ¾ of a cup of muesli and combine with ½ cup milk or kefir. Add grated apple, sliced banana or fresh berries to taste just before serving. Loosen the texture to taste with more milk, kefir or yoghurt.
Recipe from the Roan Mills test kitchen
Cracked Emmer Porridge with Indian Spices
Our Roan Mills cracked emmer makes an interesting change of pace for hot breakfast cereal. It can be sweetened with brown sugar or served with a spicy dusting of cayenne pepper.
Ingredients
Serves 4 people
1 tablespoon butter
1 teaspoon sea salt
1 small onion, peeled and chopped fine
1 clove of garlic, peeled and chopped fine
1 teaspoon curry paste
½ cup raisins
4½ cups whole milk or nut milk
1 cup Roan Mills cracked Emmer
Chopped cilantro for garnish
Chopped pistachios for garnish
Plain yogurt for garnish
Pinch of cayenne pepper for garnish
Brown sugar for garnish
Preparation
Prep: 10 min • Cook: 12 min • Ready in: 22 min
Heat the butter in a large saucepan and brown the onions and garlic, add the curry paste and the raisins and cook for another minute. Add the milk and bring to a boil, sprinkle the cracked emmer into the saucepan and stir to prevent lumps forming. Cook for 10-12 minutes over low heat, stir often to prevent scorching. Serve forth with optional garnishes and a small pitcher of milk to loosen the texture as desired.
Recipe from the Roan Mills test kitchen