2 pound bag of stone ground Abenaki Heirloom Corn Polenta. Beautiful with flecks of bright white, purple, and black. Cooks as a standard polenta but with a deep corn flavor!

Cooking instructions: use 4 parts stock/water to 1 part polenta meal.  We recommend baking in the oven rather the stovetop. Place in open casserole dish greased with butter for 45 minutes on 350 degrees, stirring with a fork halfway through. Serve as a porridge under fish or chicken or stir fry veggies on top.