Maismehl und Polenta
Ground corn in the two forms every kitchen uses: polenta for the classic creamy Italian porridge that sets firm for grilling, and corn flour from Serious Grains for baking and coating.
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Cornmeal & Polenta
Polenta: simmer with stock and finish with olive oil for a soft, comforting side – or pour it out to set, then slice and grill until crisp.
Corn flour: the base of cornbread, tortillas and gluten-free bakes, and a crisp coating for fried vegetables and fish.
Both naturally gluten-free.