Produced whole-grain and fresh from the mill, this is the finest new-crop polenta in the United States. The organic, heirloom corn is grown and ground for Rancho Gordo by Anson Mills.
If you know Anson Mills, you know this isn't just any polenta. Their heirloom flint corn is fresh and ground to order (and this was ground last week).
We tried Anson Mills' instructions for classic soft polenta (below) with great success, but there are many more polenta recipes on their website. Steve used the no-stir baked version from Divina Cucina and he says he's not going back to the stovetop. Whichever cooking method you use, we are confident you'll enjoy it.
Polenta Recipes from The Rancho Gordo Kitchen
We're so proud to have our polenta, grown, milled, and ground by our friends at Anson Mills. To celebrate, we asked our friend, Chef Todd Humphries of Kitchen Door here in...
In the Rancho Gordo library, we have a well-used copy of the book Fagioli: The Bean Cuisine of Italy (Rodale, 2014) by Judith Barrett, and this recipe is inspired by the book. When...
We’ve loved reading about Martha Rose Shulman’s adventures in the kitchen with our heirloom beans. She’s written a lot about heirlooms and has been kind enough to mention Rancho Gordo...
Cooking Polenta
If you don't cook polenta regularly, it can seem a little daunting. You often hear that you need to stir constantly, but it's really the first 5 minutes of cooking that requires constant attention. If you are cooking it on the stovetop (this is our preferred method), it's a good idea to stay close to the pot so you can keep an eye on it. If you want a no-stir, no-fuss method, try the one from our friend Judy Witts Francini: no-stir polenta recipe . It's so simple it's almost unbelievable!
