Roland Polenta, Medium Grain, 5 Pound

Amazing polenta! I bought the Medium grind to use primarily for standard polenta (to eat @ dinner when saucy, then once chilled, cut and fried for breakfast with syrup).My initial impression out of the box /bag was how vibrantly yellow this brand is! Which also translates to more Vitamin A. Totally unexpected when I ate it was how much more flavorful was the taste !!! Definitely fresher and more delicious than any American brand I've ever used.Transferred from the bag to a large jar with one of those preservative packets, I'm hoping it will stay as fresh tasting for a while.Will definitely keep buying this brand. Have it on subscription. Great value too. Highly recommend!

My family enjoys grits with pork chops. I decided to get a yellow corn meal for the extra carotenoids in the yellow version vs the white cornmeal which can be converted into vitamin A in the body. White cornmeal lacks these pigments.Some yellow cornmeal varieties may also have higher levels of flavonoids and phenolic compounds, which are known for their antioxidant properties.The cornmeal arrived smelling fresh. I transferred it to a thick plastic tub and stored in the freezer for longer term freshness. We are enjoying it with other foods too.

Very hearty and tasty. No lumps when using wooden spoon to stir, came out very creamy. Topped with homemade sauce and almost as good as my Italian grandparents made it years ago. Very good value for the price and I believe products from Italy are non-GMO.

Very good polenta, but I ordered medium and received fine grind. We like both, so I will use it.

Great way to skip pasta and create a yummy Italian style dinner.

I use this for making polenta or making tamales. Incredible tasting and very fresh, love the quality. The price one serving is so much more cost cuttings than from the store-bought ones. Value for the money 100%.

As soon as you open the pkg, put the whole bag in another bag. It's quaint looking cloth, but leaky. The polenta itself is good stuff, pretty authentic.

Very useful pantry staple. I prepare it in a small slow cooker: 1 cup polenta to 3 cups water plus salt. When it's cooked, I stir in aglug of olive oil. Aromatic and delicious. Serve topped with braised veggies, or stewed meats, or whatever. Second night, I slice the leftovers, brush them with olive oil, and bake on a cookie sheet, sprinkled with grated Romano and herbs. Very tasty as a side dish, and fab as croutons!