Three Grain Oatmeal

A couple weeks ago I harvested the corn I had been growing on my deck, and a miserable harvest it was. Sixteen plants produced eight usable ears with twenty-two ounces of corn on the cob between them. We steamed them and cut the kernels off the cobs. They were tough, chewey, and stuck to my teeth. I think that’s the end of my corn-growing adventures.

Meanwhile, we had some leftover corn. Never one to pass up an odd food pairing, I dropped a couple heaping dinner tablespoons of the corn into some chicken broth, and added a little poultry seasoning. Since corn doesn’t thicken too well, I added my usual potato flakes, giving a healthy three-grain meal. Three starch. You know what I mean.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, two tablespoons of cooked corn kernels, one cup of chicken broth, poultry seasoning, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the corn at the beginning, and the potato when you take it off the stove..

Results: The corn stuck to my teeth. Of course, this isn’t really fair to the corn. I suspect that if I’d used frozen corn, or even canned, it would have come off a lot better. I’d save it for a dinner side dish, though.

Rating: *****

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