Stone Ground White Polenta

Our Stone-Ground White Polenta is milled fresh in small batches in Wilsonville, Alabama, where we’ve been grinding corn since 2002. It is made from 100% certified organic white corn, milled slowly in small batches using traditional stone-ground techniques. Its medium-coarse texture allows for a creamy, tender consistency when cooked traditionally, while also holding up beautifully if chilled and sliced for grilling or frying.

Flavor Profile:
White polenta has a naturally sweet, buttery corn flavor with delicate earthy undertones. The texture is smooth yet slightly grainy, giving it a satisfying mouthfeel whether served soft and creamy or firm and crisped on a grill or skillet.

History & Usage:
Polenta has been a traditional Italian staple for centuries, originally used as a simple, hearty cornmeal porridge. It can be served soft and creamy as a side dish, flavored with cheese, herbs, or cream, or cooled, sliced, and grilled or baked for a firmer texture.

Available Sizes:
• 2 lb bag
• 10 lb bag

Ingredients:
• Organic white corn

Stone-ground to preserve the germ, bran, and natural oils, maintaining maximum flavor and nutrition. No enrichment, additives, or preservatives — just whole-grain white corn.

Nutrition Highlights:
Stone-ground white polenta is naturally:
• Whole grain
• A good source of fiber
• Mildly sweet and buttery
• Rich and satisfying due to the retained corn germ

Creamy Polenta Recipe
Ingredients:
• 3¾ cups water
• 1 teaspoon salt
• 1 cup uncooked stone-ground polenta
• 2–3 tablespoons heavy cream

Directions:
1.      Bring water and salt to a boil in a heavy saucepan.

2.      Gradually whisk in polenta.

3.      Reduce heat and simmer, uncovered, 12–14 minutes or until thick, stirring often.

4.      Add cream and cook until thoroughly heated.

Yield: 4 servings

Serving Ideas & Recipes:
Stone-ground polenta’s slightly sweet corn flavor and hearty texture make it versatile in a variety of dishes:
• Creamy Parmesan Polenta with Sautéed Mushrooms
• Herb & Garlic Polenta Cakes, Pan-Fried Until Crisp
• Grilled Polenta Slices with Tomato and Basil
• Polenta Breakfast Bowl with Eggs, Spinach, and Cheese
• Cheesy Polenta Casserole with Roasted Vegetables

Cooking Tips:
• Stir polenta frequently during cooking for the creamiest texture.
• Substitute part of the water with broth for extra savory depth.
• Add butter, cream, or cheese at the end for richness and flavor.

Storage & Shelf Life:
Store in the refrigerator to maintain freshness and protect the natural oils from the whole corn germ.
Use by the Best By date on the bag.

Our Milling Process:
We use traditional stone-grinding to preserve the whole kernel — including nutrient-rich germ and flavorful bran. This slow method produces:
• Medium-coarse texture ideal for creamy or firm polenta
• Sweet, slightly earthy corn flavor
• Naturally creamy white color
• Superior nutrition and freshness

Each batch is milled in small quantities to ensure consistent quality and flavor.

What makes polenta different from grits or cornmeal?
Polenta is traditionally made from medium-coarse or coarse stone-ground corn, often white corn, and is a classic Italian dish. It is cooked to a creamy porridge or allowed to cool and slice for grilling or frying. Grits are typically coarser, made from white or yellow corn, and associated with Southern cooking. Cornmeal is usually finer and used primarily in baking or coating fried foods.

Can polenta be firm as well as creamy?
Yes. Polenta can be cooked creamy for side dishes or chilled, sliced, and grilled or fried for a firmer texture.

Do stone-ground polenta products need to be refrigerated?
Yes. Because they contain the whole germ, refrigeration keeps them fresh and flavorful.

What sizes do you sell?
2 lb and 10 lb bags.

Are they made with organic corn?
Yes — 100% certified organic white corn, stone-ground with no additives or preservatives.