How to Cook Community Grains Organic Red Flint Floriani Corn Polenta Integrale

eggpolentaOur heirloom polenta is excellent on its own, as an accompaniment to braised lamb, bolognese, grilled vegetables, or prepare it the way they do 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!

Makes 3 cups polenta

1 cup Community Grains Organic Red Flint ‘Floriani’ Polenta Integrale
3 cups water, more if needed (for slow cooker, use 5 cups)
Butter, cheese, or other seasoning (optional)



Lightly salt the water and bring it to boil. Whisk in the polenta. Lower heat and let simmer, uncovered, for 3 hours. 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.

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.

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4 Responses to How to Cook Community Grains Organic Red Flint Floriani Corn Polenta Integrale

  1. MARTHA C BROWN says:

    I’ve had your Polenta Integrale at Olivetos’ & loved the flavor & texture… so today I am in the midst of cooking some of that lovely Polenta myself… I can hardly wait.
    Thanks for ALL your effort that it takes to preserve classic grains & traditions. As an old lady I knew said..”old age ain’t for sissies”…. being or an organic farmer ain’t for sissies either!
    Martha Brown

  2. I love the red flint polenta! Here’s how I cook it:

    The evening before, I stir together the polenta, salt, and water (I sometimes use half milk) in a small to medium saucepan. Heat to boiling, then cover (ajar) and let simmer slowly, stirring as needed, for 5 to 10 minutes. Let cool to room temp, then cover and refrigerate until needed. (For me, that’s breakfast, with a drizzle of maple syrup.) When you’re ready to eat, just heat, adding a bit more liquid if needed.

    This way you spend only 5 minutes (plus long enough to reheat) “watching the pot” and the texture is perfect!

    • Sarah Bruhns says:

      Thanks so much for your comment Jennie! That sounds like a really great, easy way to make a delicious breakfast!

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