I returned from a visit to this family-run mill in the Piedmont region of northern Italy giving its polenta the highest compliment good food can get. It tastes purely, exactly like what it is: corn. The best corn you can imagine.
The polenta is made from otto file heirloom corn. It's a gorgeous golden orange, organically grown and absolutely the best I’ve ever tried. It's so sweet I thought they’d put sugar in it. If you are looking for something special to serve with dinner, buy a bag and a chunk of Parmigiano-Reggiano and follow our favorite polenta recipe, included. And then hold on to your socks: this stuff is good.
The fine ground is delicate and soft on the tongue. Coarse ground has a rustic, mouth-filling feel.
How to make this polenta:
Slowly add two cups polenta to eight cups simmering water. Add a bit of salt.
For fine polenta, cook at low and stir every few minutes for at least 30-45 minutes.
For coarse polenta, cook at low and stir every few minutes for at least 45-90 minutes.
As a rule: the longer you cook polenta the better it tastes.
Don't scrape the bottom of the pot when stirring . . . let a crust form on the bottom and stir the polenta from above for the smoothest texture.
Keep your polenta in the freezer. Even though it won't go bad for some time if kept at room temperature, it lasts much longer in the freezer.