Maize polenta flour, organic and stone-ground from "Ottofile" and "Marano" varieties for polenta, puddings and biscuits. This fine version is suitable for polenta and is also good blended with Type "00" for pudding and biscuits and may be added to bread recipes.
To make polenta: heat 1 litre of water, just before it boils add 220g fine polenta and whisk until boiling then simmer for 90 minutes, covered, stirring occasionally.
A recipe from the Marino brothers's mother for Polenta with Bagna D'Infern (The Devil's Own Sauce) may be found here.
See Vanessa Kimbell's Orange Polenta Cake Recipe.
|Colour||Yellow with red particles of bran|
|Consistency||Typical of the French natural stone-ground cornmeal|
|Odour||Typical of the French natural stone-ground cornmeal with live germ and red bran, free from strange smells (mould, fermentation etc.)|
|Flavour||Typical, not rancid, healthy, pleasant with live germ|
|Moisture Level||15.50% (max)|
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