Stone-ground blue corn polenta. Ground from organic blue corn. A uniquely American take on the Italian porridge. Blue corn contains the same phytonutrients found in blueberries.
Freshly milled to order and shipped to your door.
A USDA Certified Organic product.
Polenta predates corn's arrival in Italy. Before corn (Zea mays) was imported from the American continent to Europe, Europeans were making porridge out of a variety of grains and legumes. Polenta is Roman in origin. Buckwheat, farro (ancient wheat) spelt, and chickpeas were all foods used to make polenta. The name given to this dish of mush when it was prepared in the place we today call Italy was "polenta." Polenta is referred to by other names in other European cultures: In Romania it is called mamaliga, in France it is called l'escatoun.
Today it is not specified whether polenta is milled from field corn, it is assumed that it is, although some mills are still producing buckwheat and other varieties polenta.
To summarize: polenta is a porridge made (generally) from corn. It is often finished with cheese. It could be fairly stated that polenta is Italian grits. If you were to serve grits to an Italian person, the would probably say, "oh, polenta."
Polenta can be served as a porridge, but it is often cooked then chilled, then cut up and fried or grilled.
I usually finish my polenta with freshly grated hard cheese (parmagiano reggiano manchego, and asiago are my favorites, but I've used all kinds). Butter and/or cheese taste great in polenta.