In this class you’ll learn how to cook creamy polenta + plus have an important conversation about agriculture & community resilience. Best of all, all proceeds will be donated to ABQ Mutual Aid,  a coalition of local organizations and individuals working to protect our at-risk community members during the COVID-19 emergency in New Mexico.

Casey has farmed in the South Valley for over 10 years. She is a well known figure in the local farming community who is passionate about supporting and building community. Casey farms at Chispas farms, a 4 acre-farm, where they practice regenerative agriculture and grow a biodiverse variety of crops.

We’ll learn how to make a creamy polenta, an Italian creamy corn porridge. Blue corn can be used to make chaquehue or grits can be used as well! Then we will sauté some mushrooms and greens, and top it off with a fried egg + hot sauce. Talk about comfort in a bowl.

Once you sign up for a class, you will get the recipe emailed you (please email if you need help with ingredient substitutions or do not receive the email). Then gather your ingredients, meet us on zoom, and we’ll cook the recipe together!