Stone ground organic polenta. Choose from organic white, yellow, blue, red or roasted corn. Our polenta is whole-grain, and that gives it a flavor that cannot be matched by what you can find in the supermarket.
Known variously in Europe as mammaliga, politzka, or escatoun, polenta is an easy to prepare and flavorful porridge. Consider it a more finely milled expatriate sibling to grits.
Generally assumed to be finely ground corn (in this case, not quite as fine as cornmeal), polenta predates corn's arrival in Italy. Before corn arrived, polenta was made from other grains such as wheat or buckwheat.
Polenta is also commonly cooked, then poured out into a sheet pan or dish, chilled, cut, then grilled or fried. But eating it as a porridge is really delightful and easy.
Polenta is easier to cook than grits due to its relative fineness. It can be ready in about 20 minutes on the high end, compared to about 30 minutes for quick grits, or up to an hour for coarse grits.
It is often finished with cheese (parmagiano reggiano for you sticklers out there), but I have it on good authority that cheese isn't always required. I've used all kinds of cheese in polenta, and the only one I didn't like was goat cheese (it doesn't melt).
Polenta is a quick and easy way to get some whole grain resistant starch in your diet. It is a great starch with a protein and a vegetable. A grilled pork chop with some wilted greens and a nice serving of polenta to rake a slice of fatty pork chop through rates pretty high on my list of favorite flavors.
But if you are vegan or vegetarian, rest assured that our products are completely vegan!