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Tradition is what comes to mind when we think of the polenta. Originating in Northern Italy, polenta had a humble beginning, but it is now one of the most famous staples in kitchens around the world. Made from whole-grain corn and milled fresh, our polenta preserves the full spectrum of natural oils and flavors locked in the kernel, resulting in a richer, more complex taste compared to industrially processed versions. When prepared with care, it develops a silky, almost custard-like consistency that still retains a pleasant beaded texture—tiny, tender grains that give the dish body and character.
From Our Mill to Your Table
Crafted with Purpose, Rooted in Tradition
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by Greg johnsman on Oct 09 2025
Let's Get Started:
1. Bring 4 cups water to a rapid boil in a heavy saucepan (you may start with 3 cups and add the 4th as needed while cooking—this may reduce cook time but will require a closer eye and more stirring).
2. Add 1 tsp salt and 2 Tbsp butter.
3. Add 1 cup grits and stir well until the water boils again.
4. Reduce heat to a simmer, cover, and continue cooking for about 25 minutes, stirring often and adding water if needed.
Cheese Pairing:
Aged white cheddar brings sharpness that highlights Jimmy Red’s rich, nutty-sweet depth.
Finish
Stir in 1½ cups grated aged white cheddar and ¼ cup heavy cream at the end of cooking. Top with a sprinkle of smoked paprika and a pat of butter.
by Greg johnsman on Aug 25 2025
Ingredients List
For the Butternut Squash:
1 butternut squash (1 1/2-pound) peeled and 3/4-inch diced
2 tablespoons olive oil
1 tablespoon pure maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Maple Dijon Dressing and Serving:
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon orange juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
1/2 cup dried cranberries
1/2 cup toasted walnut halves, chopped
For the Kale and Freekeh:
2 1/2 cups water
1 teaspoon kosher salt divided
1 cup uncooked Marsh Hen Mill Freekeh
1 tablespoon extra virgin olive oil
8 cups chopped kale tough stems removed (about 7 ounces)
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes (optional if you like heat)
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan, then drizzle with 2 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper.
Toss to coat, then roast the squash for 15 to 20 minutes, turning once, until tender.
Bring 2 1/4 cups water and 1/2 teaspoon salt to a boil.
Add freekeh, cover, and reduce heat to medium-low. Simmer until all liquid is absorbed, about 30-40 minutes.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
In a large sauté pan, heat 1 tablespoon olive oil over medium heat, then add the kale.
Cook and stir until wilted, about 5 minutes. If all of the kale will not fit in your sauté pan, add it slowly as it cooks down.
Stir in the garlic, salt, pepper, nutmeg, and crushed red pepper and cook 1 additional minute.
Make the dressing: Whisk together the apple cider vinegar, maple syrup, orange juice, Dijon, salt, and pepper until combined. While whisking, slowly pour in the olive oil and continue stirring until well incorporated. (Alternatively, you can shake all of the ingredients together in a mason jar. Pick this way, its more fun.)
Assemble the salad: Stir the freekeh, butternut squash, cranberries, and walnuts into the skillet with the kale. Pour enough of the dressing to nicely moisten the mixture over the top, toss gently to coat. Transfer to serving plates and drizzle a little more dressing over the top. Serve warm or at room temperature.
Cooking time may vary depending on the stove top and the conditions in the kitchen. Elevation and humidity effect cooking times.
by Greg johnsman on Aug 25 2025
Adapted from Alice Waters, The Art of Simple Food
Ingredients List
¼ cup olive oil
1 onion, diced
1 carrot, diced
1 tsp coriander
1 tsp cumin
1 tsp smoked paprika
¼ tsp tumeric
¼ tsp chili flakes
Salt and pepper
10 sprigs cilantro, chopped
1 cauliflower chopped
3 cups duck or chicken broth
3 cups water
Yogurt, optional
1-2 cups Marsh Hen Mill Farro, cooked
Directions
Warm olive oil in a large, heavy bottomed pot over medium heat.
Add the onion, carrot and spices and cook until softened stirring often.
Add Cilantro, cauliflower, broth and water. Bring soup to a boil, stirring occasionally.
Reduce the heat to a simmer and cook until the cauliflower is tender.
Stir in the farro and serve warm. Top with yogurt.
