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Organic Coarse Maize (Cornmeal) for Polenta

Coarse maize polenta flour, organic and stone-ground from "Ottofile" and "Marano" varieties for polenta, puddings and biscuits. Try it as a shepherd's pie topping, delicious with a little grated cheese on top - or as a pizza base.

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As low as £4.42 £4.42
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As low as £4.42 £4.42
In stock
SKU
BB-959

Coarse maize polenta flour, organic and stone-ground from "Ottofile" and "Marano" varieties ideal for polenta and puddings. Coarse maize flour makes excellent polenta.

To make polenta: heat 1 litre of water, just before it boils add 200g coarse polenta and whisk until boiling then simmer for 120 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. Try it as a shepherd's pie topping, delicious with a little grated cheese on top.

 

Flour Characteristics
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

 

Technical Specification
Moisture Level 15.50% (max)