Meet Your New Kitchen BFF Coarse, golden, and rich with real corn flavor, Favuzzi's Yellow Corn Polenta Flour brings authentic Northern Italian polenta into everyday cooking. It's stone-milled at Lucedio Abbey in Trino, Piedmont, a nearly 900-year-old estate founded by Cistercian monks in 1123, using a method that preserves the corn's natural nutrients instead of grinding them away. The result is a rough, blond-toned flour that tastes noticeably richer and more digestible than the fine, industrial polenta most people know. Why Do Home Cooks Love This Polenta Flour? Stone-ground the traditional way, so the corn's natural nutrients and flavor stay intact instead of getting milled out A coarser, rustic texture that industrial, ultra-fine polenta can't replicate Sourced from Lucedio Abbey, a single historic estate in Piedmont with centuries of milling history behind it Versatile enough to go beyond polenta, into cornbread, Brazilian bolo de fubá, or a rustic tortilla How Do I Use This Polenta Flour? Whisk it slowly into boiling salted water or broth to avoid lumps, then simmer and stir occasionally for about 30 to 40 minutes, until thickened Serve it soft with butter and cheese stirred in Spread it out to cool, then slice and pan-fry for crispy, golden bites What Recipes Use This Polenta Flour? Creamy Polenta with Crispy Pancetta, Brussel Sprouts, and Corn What Are the Ingredients in This Polenta Flour? Ingredients: Italian yellow corn flour. May contain: Wheat, Cereals. Packaging: Bag. Size: 500g (17.6oz).
