Polenta 365 Mulino Marello

Our project is to represent Polenta as a dish suitable for every season, not just a winter dish, but one that can be used all year round for the preparation of sweet, savory and first courses.

In our blog you will find imaginative recipes suitable for all palates with our stone-ground corn flours for polenta.

Polenta from ancient corn

Our gluten-free polenta comes from the grinding of 5 varieties of fine corn including 3 ancient native Piedmontese varieties, the red pignoletto, the yellow ottofile and the island's local one for a fragrant and tasty polenta. 

What is polenta?

Polenta is produced by cooking corn flour (usually coarse grained) and water for a long time.

In the past, polenta was poured into boiling, salted water, in a bowl copper cauldron and was stirred continuously with a hazel wood stick, called "cinnamon", for at least an hour.

Usually ground stone-like, thick or fine grained.

Generally the ready polenta was presented at the table on a round wooden board covered with a cloth and cut into slices, with a wooden knife or a cotton thread, from bottom to top.

How many types of polenta are there?