Fried barley polenta

A good New Year’s resolution would be: Eat less bread, but eat more barley.

They didn’t call the gladiators “barley eaters” for nothing. I think we tend to scorn barley, because it’s old fashioned and common, in favor of fad grains such as quinoa (which I detest for its taste and texture and overpriced fad-itude). Barley, on the other hand, loves seasonings. It has a very meaty bite and chew. The list of barley’s virtues is very long.

Barley grits, I believe, can be bought at health food stores. I made my own from whole pearl barley, using the grinder attachment on my Champion juicer. I cooked the grits slowly in the steam oven until they were well done but on the dry side. I used vegetable broth as the liquid to give the grits a little more oomph.

I wanted a sausage spin, so I added sage, pepper, and garlic powder. I used brewer’s yeast as a binder and to help keep the mixture fairly dry. I rolled the mixture into aluminum foil and let it cool. Then I sliced it into patties and fried the patties in butter on low heat.

I’ve done a lot of experimenting with vegetable protein patties. I’d have to say that this was one of the best.

Fresh-ground barley grits

Cooled and ready to slice

Nikon digital photos