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100% ORGANIC
Red polenta is a culinary ingredient made from a unique, reddish-colored corn, such as the heirloom "Bloody Butcher" variety. Unlike the more common yellow cornmeal, it has an earthier flavor and creates a deep, burgundy-hued dish that is prized by chefs for its striking appearance.
Just like traditional polenta, it is highly versatile and can be prepared in various ways.
As a creamy porridge
When cooked low and slow with a liquid like water, milk, or broth, red polenta becomes a warm, creamy porridge that can be served in several ways:
With savory toppings: Add braised meats, like lamb or bolognese, or top with a mushroom ragu, cheese, and fresh herbs.
For breakfast: Prepare it like oatmeal and serve with cream, butter, maple syrup, or sausage.
As a side dish: It's a great substitute for mashed potatoes, pasta, or rice, especially with saucy or stewed dishes like short ribs.
As a firm loaf
If you pour cooked polenta into a dish and let it cool, it will firm up into a loaf that can be sliced and cooked again:
Polenta cakes: Slice the cooled polenta into squares or rounds and pan-fry, bake, or grill them until they have a crispy exterior.
Polenta fries: Cut the firm polenta into strips and bake or pan-fry them for a delicious, gluten-free alternative to french fries.
Pizza bites: Use small squares of firm polenta as a base for pizza toppings.
In baking
Uncooked red polenta adds a unique texture and flavor to baked goods:
For added crunch: Dust uncooked, coarse-ground polenta onto potatoes or fish before roasting or pan-frying for a satisfyingly crispy coating.
In cakes and pastries: Use it as a gluten-free flour alternative in specific cake, biscuit, and pastry recipes. It creates a moist, dense, and slightly grainy texture.
In bread: Mix it into bread dough, such as sourdough, to add flavor and texture.
Other uses
As a coating: Use fine-ground polenta in place of breadcrumbs for coating chicken or fish before frying.
In stuffing: Add cubed polenta to stuffing for extra body.
100% ORGANIC
Red polenta is a culinary ingredient made from a unique, reddish-colored corn, such as the heirloom "Bloody Butcher" variety. Unlike the more common yellow cornmeal, it has an earthier flavor and creates a deep, burgundy-hued dish that is prized by chefs for its striking appearance.
Just like traditional polenta, it is highly versatile and can be prepared in various ways.
As a creamy porridge
When cooked low and slow with a liquid like water, milk, or broth, red polenta becomes a warm, creamy porridge that can be served in several ways:
With savory toppings: Add braised meats, like lamb or bolognese, or top with a mushroom ragu, cheese, and fresh herbs.
For breakfast: Prepare it like oatmeal and serve with cream, butter, maple syrup, or sausage.
As a side dish: It's a great substitute for mashed potatoes, pasta, or rice, especially with saucy or stewed dishes like short ribs.
As a firm loaf
If you pour cooked polenta into a dish and let it cool, it will firm up into a loaf that can be sliced and cooked again:
Polenta cakes: Slice the cooled polenta into squares or rounds and pan-fry, bake, or grill them until they have a crispy exterior.
Polenta fries: Cut the firm polenta into strips and bake or pan-fry them for a delicious, gluten-free alternative to french fries.
Pizza bites: Use small squares of firm polenta as a base for pizza toppings.
In baking
Uncooked red polenta adds a unique texture and flavor to baked goods:
For added crunch: Dust uncooked, coarse-ground polenta onto potatoes or fish before roasting or pan-frying for a satisfyingly crispy coating.
In cakes and pastries: Use it as a gluten-free flour alternative in specific cake, biscuit, and pastry recipes. It creates a moist, dense, and slightly grainy texture.
In bread: Mix it into bread dough, such as sourdough, to add flavor and texture.
Other uses
As a coating: Use fine-ground polenta in place of breadcrumbs for coating chicken or fish before frying.
In stuffing: Add cubed polenta to stuffing for extra body.