Coarse maize polenta flour from famous Italian millers Mulino Marino, organic and stone-ground from "Ottofile" and "Marano" varieties of corn. For polenta, breads, puddings and biscuits.
To make polenta: heat 1 litre of water, just before it boils add 200g coarse cornmeal and whisk until boiling then simmer on very low heat for 20 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 cooked polenta 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 natural stone-ground cornmeal |
| Odour |
Typical of 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) |
