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Artisanal Organic Whole Grain Corn Flour (Polenta) by Tenuta Castello

Within the Po Delta, near the town of Vercelli, lies a fertile alluvial plain and the fields of the Vercellone family, who have been cultivating Tenuta Castello farina and rices for more than 100 years. Tenuta Castello artisanal processing yields quality untouched by industrial agriculture. Tentuta Castello grains are certified organic - no insecticides and herbicides are ever used.

Their Artisanal Organic Whole Grain Corn Flour for polenta is made with indigenous corn varieties which are carefully harvested and milled in Tenuta Castello's own traditional stone mill. Chefs laud Tenuta Castello’s organic, stone-ground corn flour made from local varieties of “red” corn (Marano, Astice, and Quattro File). Its wholegrain flavor and rustic texture distinguish it from other non-artisanal polenta flours.

Polenta Flour is generally boiled and can then be served in a variety of ways. In Northern Italy, Polenta is as popular as pasta is in the south and therefore, is often served dotted with butter and topped with shaved Parmigiano or in a bowl with fresh cream and honey for breakfast. Polenta is also served as a side to meat or fish dishes prepared in gravy or sauce. Leftover polenta can be spread into a baking dish and left to "set" or solidify. It can then be grilled, sauteed or baked. After inverting the polenta onto a wooden cutting board, a thick piece of string is usually used to cut pieces into wedges or squares. Serve with salami, cheese or small fried fish like smelt.

Each bag contains 1.1 pounds of Artisanal Organic Whole Grain Corn Flour by Tenuta Castello from Italy.