Richly flavored cornmeal from Renzo Sobrino's mill in Piemonte.

Renzo Sobrino uses an ancient variety of corn, called red corn, to produce his farina per polenta. He hand picks the corn, air dries it, and then grinds it in a traditional stone mill. The result is a flavorful, fine-textured cornmeal that's perfect for baking, making sweet porridge, and preparing delicate polenta dishes with cheese, milk, butter, or wild mushroom sauces.

This flour is vacuum-packed. After opening, let it breathe for an hour. This type of cornmeal is best cooked for at least 20 minutes: The more time it spends on the stovetop, the more flavorful it becomes.

Prepare a simple polenta with our authentic northern Italian recipe.