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.
|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)|