Stone Ground Polenta (certified organic)

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Welcome to our rainbow of Polenta! Think of Polenta as the creamier cousin of Grits. Learn about Grits vs. Polenta.

Try any color of Polenta in our RECIPES:

Scroll down to see the flavor profile of each cornmeal. All of our corn is always non-GMO.

    Oaxacan Green

    Oaxacan Green corn is a centuries-old variety that is a favorite of the Zapotec peoples, utilized in their green tamales and tortillas.This dent variety exhibits complex nutty, earthy flavors and aromas, and is high in starch. It lends a subtle yellow-green hue when cooked or baked.
    • Grown in:Amarillo, TX & San Jon, NM by Farmers Leo and Zach Thrasher
    • This is Heirloom corn.
    • Available types: Whole Kernel, Cornmeal, Grits, Polenta
    • Flavor profile: Earthy and complex - our most unique corn flavor

    Hopi Blue

    Precursors of this strain of flint corn have been raised continuously for 800 years on the mesas of northern Arizona. Hopi Blue Corn was used by the Hopis to make ceremonial Piki Bread.It lends a bright and bold blue-purple hue when cooked or baked.
    • Grown in:Amarillo, TX & San Jon, NM by Farmers Leo and Zach Thrasher
    • This is Heirloom corn.
    • Available types: Whole Kernel, Cornmeal, Grits, Polenta
    • Flavor profile: Sweet classic corn flavor

    Yellow

    Good, old-fashioned yellow corn. This open-pollinated corn is a staple in any kitchen. Golden yellow and bursting with the flavor of sweet corn.
    • Grown in:Amarillo, TX & San Jon, NM by Farmers Leo and Zach Thrasher
    • This is Open-Pollinated corn.

    White

    A neutral, snowy white corn for all of your baking needs! Perfect when you don't want to affect the natural color of your creations.
    • Grown in:Amarillo, TX & San Jon, NM by Farmers Leo and Zach Thrasher
    Remember!You don’t need a special recipe… you can use any color of our stone-milled polenta in any recipe. All of our corn is non-GMO.

      Customer Reviews

      Based on 11 reviews
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      B
      Byron Gifford
      Blue/yellow

      Bought and made both. I use the super easy Sara Moultin oven recipe, double it for a 13x9 glass pan. Yum yum yum. Everyone loved it. Served with grilled fresh lamb chops.

      D
      Doris Vasek
      Love it!!

      I love your polenta. Thank you for your suggestion to soak it and skim off stuff that rises to the surface. That made it even better.

      j
      judy collins

      Very good

      T
      Terry Meek
      Polenta review

      I thought the polents was great. I can’t wait to try the flour as soon as i retire and my wife lets-me back in the kitchen

      K
      Kristen
      Second Order — Still Fantastic

      I love this stuff. It has a wonderful flavor and cooks up into a delightfully creamy bowl of comfort.