Pop stars

For months, my friend Laura has been raving about the “best caramel corn EVER,” and urging me to try some. I finally got around to it, and turns out, she’s right. Inga’s Popcorn is pretty damn tasty, and hard to keep your hands out of.

a little Inga's Chocolate Delight

Using family recipes, Inga has created some really delicious caramel corn variations, not to mention cheesy varieties (try the jalapeno cheddar!). A Chicago Combo Mix of caramel and cheddar offers the best of both salty and sweet worlds if you just can’t get off the fence. Or if you have PMS. I sampled the Chicago mix and the new Chocolate Lover’s Delight – a wickedly yummy caramel corn drizzled with ribbons of dark chocolate. Both were so delectably light, they very nearly melt in your mouth.

Inga's cheddar/caramel Chicago Mix

Inga’s secret ingredient? The popcorn itself. For her concoctions, Inga uses only a special kind of organic popcorn grown by Mozingo’s Farms in nearby Brownsburg. This particular strain of corn somehow pops up incredibly fluffy with very little hull to wind up stuck in your teeth.

Inga’s is based in Zionsville, and you can find her various flavored popcorns in stores scattered throughout the village and at the Zionsville farmer’s market. The company just opened a shop in Bloomington to boot, and you can also order popcorn online via her web site.

For more information about how to get your hands on this addictive stuff (and trust me, you want to), visit www.ingaspopcorn.com.

On a side note, a few weeks ago, Laura gifted me a bag of ground cornmeal from Mozingo Farms that’s been sitting in my freezer begging to be used. This week, I busted it out to make some chili-accompanying bacon cheddar corn muffins. However, I think my ratio of cornmeal to flour was off and they turned out way too doughy. I also used a tiny bit of the cornmeal to dust the pan beneath a homemade pizza last night, and it added a fantastic hint of toasty crunch.

Tonight’s experiment – polenta. And a really great one, as it turned out. I’m not well-versed in polenta, so this was an experiment. One I’d eagerly undertake again. I’m also wondering what the difference is between polenta and grits. Anyone? Please feel free to chime in here, readers. From what I can tell, they’re basically the exact same thing, but I’m all ears if you know the difference and want to set me straight.

Polenta, as it turns out, is easy peasy to make, requiring a list of ingredients you can count on one hand and a wee bit of patience. All you do is bring some water and salt (or if you’re me, half water and half chicken stock) to a boil, stir in the cornmeal and then keep on stirring until it loses its grit and becomes soft and velvety, about 20 minutes or so. If it’s too thick you just add a little more liquid to keep things rolling. Also, if you’ve got a splatterguard in your possession, you’ll want to put it to use here. The consistency of this stuff is like molten lava and you do NOT want it splashing up onto your skin. Definitely not a cook-while-naked dish.

When the polenta has reached a silky texture, not unlike mashed potatoes, throw in as much butter as you dare and maybe some cheese. Spoon it onto your plate or into your bowl and top it however you like – standard spaghetti sauce, sautéed veggies, chili… go crazy. I whipped up a quick marinara of sorts with mushroom and onions and it was fab.

polenta with mushroom ragout

If you prefer, you can spread the polenta out into a baking dish while it’s still warm, let it set up, then cut it into squares and eat it that way. Heck, you can even fry the squares lightly in a little olive oil if you really want to kick things up. This is also a surefire way to entice the kids to eat it if yours, like mine did, turn up their noses and refuse to take a taste of the more porridgey version.

A great, easy recipe to have in your bag of tricks. Try in as an alternative to pasta or mashed potatoes sometime and report back.