Red Flint Corn PolentaNote added November 15th: We are SOLD OUT of Floriani Red Flint Corn for 2011. For polenta see Community Grains. For seed see Fedco (they should have seed in December) or Southern Exposure Seed Exchange (they say they will have seed available later this month).
Polenta is made of ground corn meal, which includes the germ. Most polenta is made from yellow flint corn, but Floriani Red Flint Corn makes a wonderful red-flecked polenta, which permeates the menu at Oliveto where we first tasted it.
Floriani Red Flint Corn is an heirloom variety selected by small farmers in the valley north of Valsugana in northern Italy for the past 200 years. It has recently, however, been brought back to the US and it is grown on a relatively small scale for Community Grains which sells it as ground polenta.
We grew a small plot on our farm this past summer and we are also making Red Flint Corn available -- but not as finished polenta. We are selling 2 lb bags of unground corn at our farm stand and at the Menlo Park farmers' market.
Flint corn is very hard when it is dry, but we have found that Red Flint Corn can be processed into polenta using a standard blender or food processor. You just have to boil it for at least an hour before you grind it wet. After that, it still needs to be cooked over low heat for at about 3 more hours.
Polenta Ruvido
One advantage of using unground Red Flint Corn is that you can grind it (and re-grind it) to the level desired. We do not grind until our polenta is as smooth as the polenta from Community Grains. We like the added texture of our polenta ruvido (rough polenta).
Polenta Ruvido recipe:
1. Boil Red Flint Corn (with 3 parts water) for at least an hour, until grains start visibly splitting and softening
2. Let cool, and grind corn in blender or food processor. For polenta ruvido, it is not necessary to grind to uniform texture. Note: Additional cooking and grinding may be necessary for a uniform, smooth texture.
3. Cook over low heat for 2-3 additional hours, stirring occasionally. Add water as needed.
4. Add butter and salt to taste. Season as desired.
Popping Red Flint Corn
Red Flint Corn makes great popcorn too. However, only about 40% of the kernels of our fresh harvested corn will pop. To increase popping efficiency simply dry the corn in an oven at 125 degrees Farenheit, or let it dry for a few weeks (out of the bag) in a cupboard or on a counter.
