BLOODY BUTCHER POLENTA

I know I seldom post recipes anymore. It is mainly because in true peasant style I almost never use them. Almost all my cooking is done from some kind of muscle memory!

At the mill yesterday I did a slight overrun of Bloody Butcher Polenta so I brought some home for dinner. Polenta is peasant food at its best.

Some ingredients must have a formula of some kind.

To cook the polenta I bring 4 cups of salted water to the boil. When the water is at a rolling boil, slowly pour in one cup of polenta while whisking the mixture briskly until the polenta begins to thicken. Change to a wooden spoon and stir for another minute or two. I like my polenta creamy so I cook and occasionally thoroughly stir for about 40 minutes.

Sheila in the new pen. She is not too impressed with the trailer as a shelter but everything will be better when her weeds begin to grow. All the pigs have to be somewhere while the fields get established.

Anyway now that the polenta has cooked for about 40 minutes, I add a handful of Parmesan and a pat of butter.

Last night I poured this into the base of the bowls and topped with farm sausage and caramelised onions and freshly picked chives.

In a few weeks I will add sage chips but the sage has yet to sprout any of those delicious leaves.

Polenta is also good with roasted asparagus – but once again I have a few weeks to wait on that – we have another cold front coming through this weekend. So the asparagus is hopefully still protected under its mulch.

I love, love eating locally grown and locally freshly milled polenta. It is so, so much better. If you want me to send you some order at THE MILL AT JANIES FARM.

Oh I almost forgot – the hot polenta will cool into the shape of the pan you pour the leftovers into. So for lunch the next day cut a slice and pan fry it. (Everything is better fried). Eat with vegetables from the garden. I look forward to pan-frying the Bloody Butcher. ( I love that name!).

I hope you have a lovely day!

Celi