Organic polenta is made by coarsely stone-milling the yellow corn (maize) kernel into a gritty-textured meal, then sifting out the bran and the flour. Polenta is very quick to cook and is naturally gluten-free. It was originally a peasant food, valued because of its nourishing content. Now it has been given a new lease of life with rich toppings such as mushroom sauces as well as the addition of vegetables, beans and cheeses into the mixture.
Organic farming uses the best of traditional agriculture and responsiveness to the land to create biodiversity and environmental balance; a sustainable approach free from artificial intervention.