This polenta bread is unique in texture and flavor. A beautiful golden yellow, a hearty crust, chewy crumb and almost creamy in flavor.
This bread will keep well as the cornmeal helps to retain the moisture in the crumb. Enjoy sliced and toasted with a slab of butter or fried in the griddle with some eggs.
This bread comes packed in a brown paper bag, inside a plastic bag. If not sliced for several days, just run under cool water and heat in a 350 degree oven for 15 minutes.
Charlie at Patchwork Farm and Bakery is an extraordinary baker and makes some of the tastiest sourdough bread in the state. This polenta bread is currently made using cornmeal from Nitty Gritty Grain Company in Charlotte, VT. Charlie is working toward growing all of his own corn on his farm in East Hardwick to mill into fresh cornmeal for this delightful Polenta Bread.
I usually don't write reviews but this bread is truly amazing, if it runs out I am so sad. It is delicious. A bit of a kick but not bad at all, I enjoy the spice.
This bread is SO good! Soft on the inside, savory, and with a little kick. We use it as a base for sandwiches, avocado toast, or on its own with a little butter - chef's kiss. Stores and reheats well too!
Please make more of this bread. It is always sold out when I get to order, or not there. We love it!
We've been a fan of Red Hen Bakery's Polenta Bread for years but we love jalapeño so decided to try this one out. Holy moly is it good. We will order it every week it's available. Keeps really well, staying nice and soft well past a week. This is a definite advantage over the regular RHB polenta bread which after a few days needed to be refreshed in the oven.
