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Polenta is a cornmeal product commonly prepared in Northern Italy, where it is boiled to create a porridge. Depending on the grind of the cornmeal, the ratio of liquid to polenta should be between 4 to 1 and 5 to 1. It can be eaten freshly prepared as a smooth and creamy consistency, or it can be cooled and then sliced and fried, grilled or baked.
Kenter Farm polenta is available year-round.
Roan Mills Polenta comes from Kenter Canyon Farms in Sun Valley, CA. It is a family run operation lead by husband-wife team Andrea Crawford and Robert Deadlow, whose first names combine to create Roan Mills. Crawford has been growing vegetables since the early ‘80s when she began supplying greens and herbs to Alice Waters and Wolfgang Puck. They currently specialize in salad greens and heirloom wheat which they also mill and bake.