Red Hen's new Polenta Bread is made with polenta from Geechie Boy Mills in South Carolina, where Greg Johnsman grows heirloom corn and grinds it on his refurbished grist mill.
This bread comes in a paper bag to preserve the crust. After cutting, place slice side down on a cutting board, uncovered, and it will stay fresh for days. If not sliced for several days, just run under cool water and heat in a 350 degree oven for 15 minutes.
In processing the polenta the bran of the corn is removed - the finished product ends up soft and creamy and unlike any "corn" bread you've ever tasted!
Wow, this is delicious, with the blue goat cheese, and a glass of red wine. Think I'll have another slice. Soft, as everybody says, with an open crumb. I really like it.
Probably my favorite bread I've tried at FTY. Soft, delicious, and great with anything.
Love this loaf, stays fresh for so long! Great sandwich bread, I also love it toasted with peanut butter for breakfast!
My third favorite FTY bread. Was my number one for a few months, but I guess my tastes changed. Got it again recently though. It's still delicious. It does stay nice & soft after cutting, even if you forget & leave it out (I assume because of the polenta?).
There is honestly no reason to eat anything else ever again except this bread — with either salted cultured butter (Ploughgate Creamery) or a slab of Oma cheese (Cellars at Jasper Hill). YUM!
This is such a wonderful bread -- soft and chewy with a nice crunch of cornmeal and a very nice crust. And it says fresh for several days. Delicious with the Tierra Farms Chocolate Hazelnut Butter.
This is a nice bread for morning toast. When you slice it, the bread feels a bit on the firm side, but it actually softens up when you toast it. Very good bread!
