Young Corn and Rye Berry Porridge
SERVES 2- 4 PREP TIME 10 MINUTES COOK TIME 1 HOUR FOR SPELT, 10 MINUTES FOR CORN
100 grams rye berries 8 pieces young corn 1 liter chicken broth 100 ml cream salt and pepper, to taste 50 grams Parmesan ( or any mature cheese) fried bacon ( optional) popped sorghum or popcorn
Cook the rye berries in chicken broth until tender. This can take up to an hour on low heat. Remove the young corn from husks and reserve husks for plating. Chop the corn coarsely and add to the rye berries. Cook for 10 minutes until the corn is tender yet still retains some bite. Add cream and cheese and incorporate. Season with salt and pepper. Add bacon.
To assemble, carefully spoon the hot porridge back into the husks and garnish with seasonal herbs and the popped sorghum or popcorn.