(Local) manufacturers include Washington and Oregon.
Corn flour for polenta has been grown in Italy as the grain of the country people, especially in northern Italy. In recent years, many farmers have brought back heirloom varietals such as Pignoletto, Ostenga, Ottofile, and others. These unique varietals are used in our Ritrovo Selections coarse-ground organic slow-cook polenta. They give added flavor to polenta dishes and are non-GMO. Serve with braised meats, grilled vegetables, as polenta incatenata with beans, vegetables, grated cheese and extra virgin olive oil, or slice thinly as a base for cold dishes.
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