We separate our millstones slightly to create this medium-coarse grind of non-GMO heirloom Bloody Butcher corn. It makes a great pot of polenta or grits, but can also be used in cornbread and other baked goods, especially if you soak it ahead of time to soften the “grittiness.” It's great as an inclusion in breads. Bloody Butcher is an heirloom variety first named in the 1800s, although of course its predecessors were developed by Native Americans over thousands of years. When we stone-mill it, the air is full of a mouth-watering aroma, and when you cook with it, you’ll smell and taste all of its fresh, sweet, "corn-y" notes.NOTE: We have learned that there are many personal and regional differences in the definitions of “polenta” and “grits.” Some people use the words interchangeably for any coarsely ground corn that can be cooked into a porridge, while other people consider them completely different — sometimes based on their coarseness, and sometimes on other factors, such as whether the kernels were treated with lye. Our “polenta/grits” are not “hominy grits” and so have not been treated with lye. They are simply organic corn that is more coarsely stone-milled than cornmeal.