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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.
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
