Mulino Marino Coarse Organic Whole Corn Flour for Polenta (1kg/2.2lbs)

It is best used for traditional long-cooking polenta.

Mulino Marino lists approximately 120 minutes for the coarse grind.

No. This is a coarse, traditional polenta flour intended for long cooking.

Mais Grossa is a coarse-ground Italian cornmeal made for traditional polenta. Its larger granulation gives the finished dish a rustic texture and deep corn flavor. For a finer corn flour, see Mulino Marino Organic Fine Wholemeal Corn Flour.

“Mais Grossa” means coarse corn in Italian, referring to the larger grind of the cornmeal.

A common starting point is approximately 4 parts water to 1 part Mais Grossa by weight. Adjust the liquid to achieve your preferred consistency.

For a smoother polenta, gradually whisk Mais Grossa into salted simmering water to help prevent lumps.

Traditional polenta benefits from frequent stirring during cooking. Stir regularly, especially as it thickens, to prevent sticking and ensure even cooking.

Yes. Cooked polenta can be served immediately, cooled and sliced, or spread into a tray and chilled for grilling, baking, or pan-frying later.

Yes. Prepare the polenta, spread it into a shallow dish, allow it to set, then cut and bake, grill, or pan-fry the pieces.

Corn is naturally gluten-free, however this is produced at Mulino Marino's mill, which also handles wheat.