Bloody Butcher Polenta Fries

 

Bloody Butcher corn is a deep red heirloom corn.  I bought some ground cornmeal from Janie's Mill and experimented.

It has it's own unique corny flavor and texture that's different to both white and yellow polenta.

I cooked it in the same manner I cook yellow polenta,   then spread it out on parchment paper.  When it cooled I cut it into sticks.

I fried the polenta sticks in sunflower oil, then salted them.  Topped with freshly grated aged Montasio cheese they were amazingly delicious.  If you don't have Montasio cheese, try Parmigiano. The bloody butcher corn has a lot of flavor so a strong flavored cheese compliments it nicely.