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

22 Comments on “BLOODY BUTCHER POLENTA

  1. I didn’t know what to think when I read the title! I had this vision of a mad butcher running around and blood in the polenta. This was, of course, before my first cup of coffee this morning! Ha ha! Now you’ve made me hungry!

  2. I wasn’t too sure about bloody butcher polenta but sounds very yummy. I kind of forget about it but will have to try it with asparagus like you suggested

  3. A couple of years ago you mentioned you were envious of me buying stone ground organic flour from my organic green market and now look… I am positively jealous of you and the huge variety you can get. The wheel turns ☺️ spelt is very expensive due to the 4 years of drought we have had and polenta is considered to be of inferior quality because of its yellow colour, so polenta is imported from Italy at huge cost 🤐 C have you baked bread yet with bread flour? Laura

  4. The name of the dish is not one I have come across before, and I must admit it puts me off completely! I think I have a squeamish side to my nature.

  5. Polenta! I’ve been wanting some for a while. I’ve never had it,but have been craving it oddly. I even told Bill the other night that I wanted to try it. He made a face and asked if it was like grits. For a man who loves food from many different countries, he has an aversion to all things mushy and light colored, i.e., oatmeal, grits and apparently polenta. I will fix it for myself. Ha. I think you fell off my mailing list. I need to sign up again. Have a great day! I’m going to the dentist, think happy thoughts for me.

  6. I adore polenta and agree with you that it’s at its best when it’s cooked a long time. I sometimes add a little bit of sour cream right at the end with the parmesan. Really great! I have never heard of he Bloody Butcher Polenta, but I presume that the multi colors in the polenta are different varieties or different color corn? Sounds delicious!

  7. With a wonderful name like that it just had to be a colourful corn variety, so I went and looked it up. For those in the US who want to try it themselves, try here: (https://www.rareseeds.com/bloody-butcher-dent-corn). It must make the most wonderful colour polenta, because I can see there’s a lot of the outer in the ground mix. I like my polenta with mushrooms and Swiss cheese, set firm and sliced and fried in butter. Heart attack on a plate, but so delicious!

  8. I love fried corn meal mush with lots of butter and syrup. I’m guessing they are similar. You can eat mush when it’s soft and warm too….before it sets up.

  9. Never heard of this Bloody stuff. What does the taste resemble? Grits? I’m sorry, I’m from Minnesota where we are naïve, or at least I am. We always learn something from reading your blog.

  10. I love polenta, it’s is a staple on my cooking list, at least twice a week. I love it with a rich ratatouille veg stew….made with veg from my garden…..and I mop up the juices with big fat slabs of polenta……or fried the next day and crumbled into a bowl of salad, or just eaten out of the fridge as I go about my day. Lucky you getting that lovely looking variety. Enjoy

  11. Yep, I also quick scrolled down once I saw the title 🙂 ! Love polenta and would have it at least fortnightly your way enjoying the stirring – kind of meditation therapy for me! Well, you are too far for me to put in an order but shall go back to the firm and do some more dreaming. Glad your hand is allowing you back to work . . . . . .

    • Yes – I only took one day off work actually. There is so much to get done. And I believe in keeping moving. I am just wearing a Michael Jackson glove on one hand. It seems to be working ok.

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