Our organic stone-ground blue corn polenta is something you will never find in the supermarket. It is ground from domestic (USA) organic blue corn. Our organic polenta (milled from blue corn) is a uniquely American take on the Italian porridge. It is freshly milled to order and shipped to your door.
Our Blue Polenta is USDA Certified Organic and vegan. It is also GMO free.
Blue corn has a robust and earthy flavor, with a nuttiness and hints of umami. The superior quality of the blue corn we mill combined with the freshness of the grind takes the flavor of this product to new dimensions.
The same anthocyanins that make blueberries blue give blue corn its distinctive color, so it is also good for you. Anthocyanins are variety of flavonoid polyphenol phytonutrients that are strongly believed to have a number of health benefits. Among these benefits are improved brain health, heart health, reduced risk of cancer, reduced inflammation, improved blood sugar control, improved weight management, and improved brain function.
Give it a try in your kitchen for flavor and health!
Polenta is easy to cook. Click here for a simple polenta recipe.
Polenta predates the arrival of corn in Italy. Before corn (Zea mays) was taken from the American continent to Europe, Europeans were making porridge out of a variety of grains, nuts, and legumes. The term 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, and it is called l'escatoun in France.
Polenta and grits are close cousins. I wrote an article on this topic you can read here.
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, they would probably say, "oh, polenta."
Polenta can be served as a porridge, but it is often cooked, then chilled, cut up, and fried or grilled.
I usually finish my polenta with freshly grated hard cheese (parmigiano reggiano, manchego, and asiago are my favorites, but I have used all kinds). Butter and/or cheese taste great in polenta.
The Congaree Milling Company is a proud member of the SCSFA.
What is a gristmill? Check out an article I wrote about the topic here.
Check out this list of gristmills compiled by author Amy Halloran (thank you Amy!).
Here is a list of gristmills in South Carolina graciously compiled by SCIWAY.net. A very special thanks to Kerri.