This weekend I dragged hubby and the kids to Graue Mill in Oakbrook. I have been meaning to check this place out since I moved to the area 6 years ago, but it has sadly taken me this long to get around to it. It's just off York Road North of Ogden. The grounds are very pretty, and you get to see a real waterwheel gristmill in action- the only one still currently in operation in Illinois. My kids were much too young to put up with the spinning wheel and flour-making demos, so hubby entertained them outside while I got to watch and learn. There is a small museum that shows how people worked and lived at the time the mill was in full-scale operation. It really gives you an appreciation for how hard people had to work for sustenance not such a long time ago.

The best part of the trip is that you can actually buy sacks of their freshly ground corn and wheat. I'm excited to whip up some baked goods with my super-fresh whole wheat flour. I'll be making polenta, cornbread, and corn biscuits for the foreseeable future with the 5 lb sack of course-ground cornmeal. They also have some very yummy looking canned preserves, but given my recent canning spree I couldn't justify buying someone else's right now.

I also adore the flour sacks the grain comes in. It's really soft yet sturdy and I'm trying to come up with crafty things to do with it after I cook all the grain inside it. If you have any cool ideas, let me know.

For some of Graue Mill's recommended cornmeal recipes check out their website:
Graue Mill Cornmeal Recipes

I'll be doing the following Polenta Recipe with a brined and grilled pork tenderloin and some roasted farmer's market veggies to make meals for some new mommies I know.

Basic Polenta

• 2 cups water
• 2 cups chicken stock
• pinch salt
• 1 cup course cornmeal (polenta)
• 1/2 cup grated parmesan or gruyere cheese
• 3 Tbsp butter

Bring the chicken stock and water to a boil in a covered saucepan. Stir in polenta and salt. Bring to a boil, reduce to a simmer over very low heat, cover and cook for 20-30 minutes, stirring frequently.  Season to taste with salt and pepper. Add cheese and butter. Stir to incorporate and serve immediately. Any leftovers can be poured onto a buttered sheetpan, smoothed to roughly 1/2 inch thick, chilled, cut into pieces and grilled or sauteed to make polenta cakes.