Stone Ground Polenta

Variety
Weight

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.

Bloody Butcher Red

Bloody Butcher is a deep red to burgundy colored dent corn, developed in Virginia in 1845. It lends a very muted burgundy hue when cooked or baked.
  • Grown in:New Braunfels, TX by Kameron Koepp
  • This is Heirloom corn.
  • Available types: Whole Kernel, Cornmeal, Grits, Polenta
  • Flavor profile: Earthy notes infused with classic corn flavor

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 5 reviews
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    f
    frank rosinia
    Polenta

    Love this Polenta a coarse full flavor. Be patient when cooking, not to be rushed, but worth the time and effort.

    M
    Marquita

    Stone Ground Polenta

    T
    Tess E
    Learning about the older varieties of grains

    I already adore Bloody Butcher cornmeal, and look forward to making finer cornbread with this fine mix. But I can't really bake until the heat waves are past. I Plan to make biscuits and rolls with the Purple Straw Flour, this Fall. I love the idea of nutty flavor. Can't wait to try it out if there isn't a heat wave in Sept. I am looking up recipes for Polenta with cream mushrooms.

    L
    LLRDEN
    3 Colors of Polenta & Grits

    We love all 3 of your grits, the green, red, & blue! We get the polenta grind so that they are smoother.

    S
    Stef Immel
    Polenta. Hopi blue corn

    Honestly I am a polenta/grits making fool. I'm a chef that will never uses any other grains for my recipes and menu development. Will always feature these all the time! You guys are amazing for keeping all these amazing grains ect.. and doing it the right way! So thank you.

    BSM Reviews

    See what customers say

    3909 reviews
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    (3)
    Awesome

    This flour make very good pancakes and buscuits.

    Good Sourdough bread

    Tam 105 makes a good sourdough loaf, but I still prefer Ruby Lee which is not available.

    J
    Yecora Rojo Flour
    Jim Boyd
    Yecora Rojo Sourdough

    Combined with Einkorn Whole Grain flour for sourdough loaf. Combined flours had a very nice nutty flavor and great crust. Much different than with regular whole wheat. Would recommend it.

    f
    Stone Ground Polenta
    frank rosinia
    Polenta

    Love this Polenta a coarse full flavor. Be patient when cooking, not to be rushed, but worth the time and effort.

    M
    Danko Rye Berries
    Michael Winkelmann
    Traditional European rye

    Nutty and robust