Corn flour for polenta is grown in Italy as the grain of the country people, especially in northern Italy. In recent years, many farmers have brought back heirloom varietals such as Pignoletto, Ostenga, Ottofile, and others. These unique varietals are used in our Ritrovo Selections coarse-ground slow-cook polenta. They give added flavor to polenta dishes and are non-GMO. Serve with braised meats, grilled vegetables, as polenta incatenata with beans, vegetables, grated cheese and extra virgin olive oil, or slice thinly as a base for cold dishes.
Fior di Maiella is located at the foot of the Maiella Mountain, in Guardiagrele, Italy. Established in 1970, and encompassing five family generations, their passion, and dedication to tradition, using only natural ingredients, with no preservatives, coloring agents, or GMOs, allows them to deliver authentic, and delicious, Italian ingredients to your kitchens.
Some Polenta Recipes:
Traditional Italian Polenta
- 2 cups Rustic Polenta
- 3 Tablespoons butter (optional)
- 1 teaspoon salt
- 6 cups water (you can use 5 cups water, 1 cup milk)
- grated Italian cheese (Parmesan or Romano)
Place the water and salt in a large, deep pot on the stove over high heat until it boils. Slowly stir in the Rustic Organic Polenta. Turn the heat down and gently simmer, stirring frequently (you do not want it to stick to the sides of the pan) with a long handled spoon, about 30-45 minutes. Stir in the butter, if desired, and salt to taste.
Coat a medium sized bowl with olive oil, spoon the polenta into the bowl, and let it rest for 10-15 minutes. Now you should invert the bowl onto a FLAT plate. Remove the bowl. Cut the polenta into thick slices, serve hot. You can top the polenta with your favorite sauce and the freshly grated Italian cheese.
To make CREAMY polenta use only 1 cup Organic Polenta, with all the other ingredient amounts being the same, and serve onto plates or into bowls directly from the stove top.
Creamy Polenta using a Rice Cooker
- 3/4 cup Rustic Polenta (also known as a "rice cooker cup" which is of course just 3/4 of a regular cup)
- 3 Tablespoons unsalted butter
- 1 teaspoon salt
- 3 cups water (4 rice cooker cups)
- 1/2 cup grated Italian cheese (Parmesan or Romano)
Using the "Porridge Setting" on your rice cooker, put in the Rustic Polenta, butter, salt, and water. Stir once or twice during the cooking cycle. When complete, stir well and cook a second time on the porridge setting. You can repeat this process as many times as you like to get the desired consistency. I find twice is enough. Remove from the rice cooker, stir in the Italian cheese and serve.
500 gram (1.1 pound) sealed bag