Project Description


Our heirloom polenta is excellent on its own, as an accompaniment to braised lamb, bolognese, grilled vegetables, or prepared as 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!

Red Flint Floriani Corn Polenta Integrale

Makes 3 cups.


Cooking Instructions

  1. Stovetop: Lightly salt the water and bring it to boil. Whisk in the polenta. Lower heat and let simmer, uncovered, for 1 hour. 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.