Polenta made with Formenton Ottofile cornmeal

Polenta made with Formenton Ottofile cornmeal

Formenton Ottofile, still grown using natural methods in Garfagnana and throughout the Serchio Valley, is a very ancient variety of maize that has never undergone genetic modifications and whose cornmeal is fruit of the traditional and precious stone grinding method.


The delicate and persistent flavor of its polenta makes it ideal to accompany strong-tasting meats such as wild boar stew, while the particular aroma of its focaccia is rendered even more special with rosemary.

Here is a simple recipe to prepare traditional Polenta made with Formenton Ottofile cornmeal.


Ingredients - 500 g cornmeal - about 2 l water - salt to taste


Preparation Place the water in a pot (copper, according to tradition) and bring to a boil. Add the salt and pour in the flour, a little bit at a time. Stir with a wooden spoon and cover the pot. Cook over a low flame for about 40 minutes, stirringly occasionally and adding water or cornmeal to obtain the desired consistency. When the polenta is ready, pour it onto a cutting board, slice it with a spatula and serve.


Interesting fact Formenton Ottofile maize takes its name from the plant that has just one ear of corn with eight rows (otto file) of kernels.

We presume that the variety originates in the plains of the region of Veneto (“formentón” in Venetian dialect indicates the local species of maize).

The brattee – the leaves that wrap the ears of corn – were often used as filling for mattresses and were also called sfoglie.