Near extinct, this rare variety of corn was re-discovered in 2000 near the town of Trento in northern Italy. It is currently in very limited production in the United States. Polenta integrale is the traditional Italian term for ‘whole milled’, meaning the whole corn kernel is course-milled together with nothing sifted out, offering a beautiful, rustic texture and hearty, full-flavor that lends itself as the perfect accompaniment to traditional ragús & savory braises, or just butter and cheese. Also makes a delicious alternative to hot cereal. Grown by Mohr-Fry Ranches and Ian Johnston in Woodland, CA. Due to the natural oils, this polenta should be kept refrigerated.
In the beginning, Community Grains interest was in Italian heritage varieties of corn for polenta and wheat for pasta. It was a simple idea: if grains were grown nearby, diners could have a richer experience, and make better food. That simple idea turned out to be a lot more complicated than they’d anticipated. Growing great food is an interdependent system: farmers need to assess what is best to grow for their area and how to grow it, as well as the different ways to manage soil. With grains, problems of storage, milling, and distribution are an additional consideration. And of course, home cooks, commercial producers, and bakers must be adequately informed of the new properties of these improved flours.
Community Grains aims to help rebuild a local grain economy in northern California.. In addition to offering superior grains, they intend to provide an information-base for understanding grains, milling, and flour use. Community Grains aim to facilitate the development of local grains that are healthy and delicious, and educate by sharing information, forming relationships, and strengthening their local community in northern California through good food.