Bloody Butcher Red Corn Grits & Polenta

Weight
Type
  • Available types: Whole Kernel, Cornmeal, Grits, Polenta
  • Grown by: Jim Richardson in Rockdale, TX
  • Flavor profile: earthy notes
  • Good for: cornmeal, grits
Bloody Butcher is a deep red to burgundy colored dent corn, developed in Virginia in 1845. Bursting with corn flavor, this variety is ideal for cornmeal and grits.

    Customer Reviews

    Based on 32 reviews
    100%
    (32)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    J
    J.B.

    Bloody Butcher Red Corn Grits & Polenta

    G
    G.R.
    Great Product

    I made southern style shrimp and grits with my Bloody Butcher Red polenta. It was excellent! Great to have another colorful option to keep meals creative and interesting. I will order again.

    J
    J.

    great product

    C
    C.
    Delicious Grits

    We really enjoyed the Bloody Butcher Red Corn Grits. It was such a delicious treat. Love the texture.

    M
    M.A.

    Great product!

    BSM Reviews

    See what customers say

    2831 reviews
    98%
    (2764)
    2%
    (43)
    0%
    (13)
    0%
    (6)
    0%
    (5)

    The flour is incredible! The bread we’ve baked was delicious and testy!

    Excellent for sourdough!

    I’ve been using this for sourdough pizza crusts and they turn out awesome!

    Rouge de Bordeaux

    New pizza staple

    I'll never be able to make pizza without this flour ever again. It was so easy to work with, and there were more subtle flavors than I even knew what to do with. I found myself using fewer toppings so I could taste the dough more (and up until now pizza dough was just a vehicle for toppings).

    K
    Yecora Rojo
    K.N.
    Yecora Rojo

    Beautiful flour. Made delicious sourdough. Tried the 00 think I’ll try regular next time for a heartier bread. Looking forward to trying other flours