How to Cook our Red Flint Floriani Corn Polenta Integrale

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Our heirloom polenta is excellent on its own, as an accompaniment to braised lamb, bolognese, grilled vegetables, or prepare it the way they do at Oliveto Cafe, with chile flakes and a fried egg or taleggio cheese.

We’ve also had good results (and saved some effort!) by cooking the polenta in a slow cooker, so we’ve included those directions here as well. Toss the polenta in before you go to bed, and wake up to a piping hot breakfast, ready to be drizzled with cream or eaten with sausage.

A cooked batch will stay good in the fridge for at least 7 days – make a large batch and have it ready to serve all week!

Ingredients:
Makes 3 cups polenta

  • 1 cup Community Grains Organic Red Flint ‘Floriani’ Polenta Integrale
  • 3 cups water, more if needed (for slow cooker, use 5 cups)
  • Salt
  • Butter, cheese, or other seasoning (optional)

Directions:

  1. Stovetop: Lightly salt the water and bring it to boil. Whisk in the polenta. Lower heat and let simmer, uncovered, for 3 hours. Stir occasionally to prevent sticking. Add water if the polenta starts to get stiff. When the polenta is creamy and tender, it is done. Remove from heat, stir in butter or cheese (if using) and serve.
  2. Slow Cooker: Whisk together salt, polenta, and water into slow cooker. Cover and cook on high for 30 minutes to an hour, to heat the water. Stir, cover, and set cooker to low for about 6 hours. Stir occasionally if possible. If the polenta gets too stiff, add a bit of hot water. When the polenta is smooth, thick, and tender, it is done. Remove from heat, stir in butter or cheese, and serve.
By |2016-11-28T17:20:05-07:00February 20th, 2013|Tips & Techniques|

7 Comments

  1. MARTHA C BROWN February 28, 2013 at 9:08 am - Reply

    I’ve had your Polenta Integrale at Olivetos’ & loved the flavor & texture… so today I am in the midst of cooking some of that lovely Polenta myself… I can hardly wait.
    Thanks for ALL your effort that it takes to preserve classic grains & traditions. As an old lady I knew said..”old age ain’t for sissies”…. being or an organic farmer ain’t for sissies either!
    Sincerely,
    Martha Brown

    • Sarah Bruhns April 29, 2013 at 11:27 am - Reply

      Thank YOU Martha! We wouldn’t be anywhere without great cooks!

  2. Jennie Schacht April 25, 2013 at 1:00 pm - Reply

    I love the red flint polenta! Here’s how I cook it:

    The evening before, I stir together the polenta, salt, and water (I sometimes use half milk) in a small to medium saucepan. Heat to boiling, then cover (ajar) and let simmer slowly, stirring as needed, for 5 to 10 minutes. Let cool to room temp, then cover and refrigerate until needed. (For me, that’s breakfast, with a drizzle of maple syrup.) When you’re ready to eat, just heat, adding a bit more liquid if needed.

    This way you spend only 5 minutes (plus long enough to reheat) “watching the pot” and the texture is perfect!

    • Sarah Bruhns April 29, 2013 at 11:26 am - Reply

      Thanks so much for your comment Jennie! That sounds like a really great, easy way to make a delicious breakfast!

  3. […] rice cooker, with excellent results, and that’s what guides the following recipe. Check out this Community Grains page for instructions on cooking the polenta on the stovetop or in the slow cooker. Carolyn Jung’s […]

    • Casey Carroll March 6, 2015 at 11:00 pm - Reply

      Danielle! This is so great. I’m going to shoot you an email in appreciation.

  4. Lynne Cutler November 17, 2015 at 3:07 am - Reply

    Why do most say you need to cook it for three hours, yet Jennie says 5 to 10 minutes will do? I am trying it for the first time and the water was gone completely after about 15 minutes.

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