Although this ancient heirloom varietal of Marano corn is from the Veneto region of Italy and not Sicily— Sicilians have been preparing and eating polenta or porridge made from chickpea, semolina and chestnut flours for Millenia. Read a great article here if you’re interested in Sicilian preparations. 

https://www.lacucinaitaliana.com/trip-to-italy/southern-italy/sicilian-cuisine-east-versus-west

The producer’s The Molino Filippi family hand selects their small harvest premium heirloom corn kernels to ensure proper flavor and texture of the final product. Once prepared the polenta is silky and creamy, with a beautiful buttery hue, rich and delicious in flavor.

For a wonderful breakfast dish Molino Filippi recommends serving with walnuts, milk, and chestnut honey.

GLUTEN FREE. GMO-FREE.

500g (17.64 9z)

Basic Cooking Instructions:
Bring 5 cups of water to a low boil. Sprinkle 2 cups of polenta over the water off heat stirring constantly. Once incorporated place over heat again on very low flame stirring constantly with a wooden spoon for about 30 minutes or until done. For the classic preparation, spread on a wooden board and top with your favorite sugo or sauce.