Flour Rustic Ground Corn - 1Kg

At Tenuta Castello, corn kernels, carefully cultivated, are stone-ground into flour without any further treatment. This manufacturing process ensures a naturalproduct with a typical flavor. "Rustic" corn flour is best suited for making polenta in the purest Italiantradition. To do this, add coarse salt and extra virgin olive oil, then slowly add the corn flour, little by little, to avoid lumps, stirring with a wooden spoon, then lower the heat. Always stir in the same direction, making sure to mix the bottom with the surface. If the polenta becomes too hard and compact, add a ladle of boiling water. After 40 minutes of continuous stirring, the polenta will begin to detach from the sides. As it gets better the longer it cooks, continue for another 20 minutes, then serve it hot on a wooden board with its accompaniment. Polentacan be eaten with meats in sauce, sausages, cheese, milk, fish, vegetables, or various sauces born from popular imagination. Bring water to a boil over high heat in a large pot.