Let me introduce you to our stone-ground polenta corn.

This corn variety was originally cultivated by Native Americans and named New England 8 Row Flint (8RF). It was taken back to Europe and caught hold in Italy for polenta, renamed Otto File, and remains a foundational Italian polenta corn today. Meanwhile in the U.S., very low yields made 8RF fall out of favor and all but go extinct. Due to its phenomenal corn flavor, Otto File returned from Italy and is making a resurgence. The beautiful orange hard flint kernels grind into a yellow-orange meal with great texture and flavor.

Naturally gluten-free and nutrient dense, polenta provides a good source of energy. Chefs have raved about the rich, corny flavor our polenta corn offers the diners. Cook low and slow to allow the grain to absorb the liquid and transform to the perfect texture.

Recipes to Inspire:

Creamy Parmesan Polenta: Indulge in the rich and comforting taste of creamy polenta topped with a generous sprinkle of Parmesan cheese. Experiment with different herbs, cheeses, and toppings to create your signature dish.

You can even try polenta in desserts. Bake a polenta cake with a lemon or orange glaze, or cookies for a sweeter use of this main grain.

Fry it, grill it, bake it, substitute it for noodles, buns or a pizza crust, it really is that versatile.

For Fun:
Famed chef, Dan Barber has told the story of this 8-Row corn and the flavor it packs.
Hear him share more on NPR https://www.npr.org/sections/thesalt/2013/08/22/209844877/reviving-an-heirloom-corn-that-packs-more-flavor-and-nutrition
He also mentions the corn in his book, The Third Plate.

Corn Grains

Blue Corn Flour

Polenta Corn

White Cornmeal

Black Beans

White Corn Grits

Yellow Cornmeal