Category Archives: Salads


3 C water
1 t salt
1 C Sunrise Flour Mill freshly milled whole wheat durum flour, or cornmeal, or a 2/3-1/3 mix of cornmeal and coarse corn grits.
Bring water to a boil.  Add salt and slowly add flour while stirring.  Continue to slow boil about 10 minutes, stirring constantly.  If all water isn’t absorbed by this time, reduce heat and simmer, stirring often.
When all water is absorbed and mixture is the consistency of a thick gruel, remove from heat and serve, or pour into small loaf pans and refrigerate.  Polenta will become firm.
When ready to serve, cut into 1/4 – 1/2 inch slices and sautee in a small amount of butter or oil.  Serve with salt & pepper as a side dish for a meal, or syrup for breakfast or a snack. Covered loaves keep several days in the refrigerator.

Wheat Berry Salad

2 C cooked wheat berries
 1 medium apple, cored and chopped
 1 C raisins
1/2 C walnut (or other nut) pieces
 1 T fresh lemon juice
 1/4 C apple cider vinegar
 1/4 C apple juice
 1/2 t salt
 1/4 C extra virgin olive oil Mix all ingredients and refrigerate at least two hours before serving. IfContinue Reading

Tangy Wheat Berry Salad

2 C cooked wheat berries
 1/2 C finely diced small red onion
 1/4 C + 2 T extra virgin olive oil
 1/4 C balsamic or rice wine vinegar
 3 scallions, minced using both white and green parts
 1/2 bell pepper, any color
 1 medium carrot, diced
 Salt and pepper to taste
 1/4 C cilantro, optionalContinue Reading