Check out our fantastic polenta & cornmeal recipes

Golden Opportunities
by Martin Bosley

Made from ground cornmeal, polenta is a versatile ingredient that can be used in both savoury and sweet dishes.
On drizzly winter days, when I find myself wanting to eat something comforting, the idea of soft, golden polenta, covered in melted parmesan cheese and sitting under some braised meat, is immediately consoling. Originally a peasant food, polenta is one of the mainstays of the cuisine of Northern Italy, where it is more popular than pasta.
Polenta is made from ground yellow cornmeal – the finer the grind, the smoother the result. I was initially taught that polenta had to be stirred continuously during cooking, and only ever in one direction – clockwise. I used to think it was a dull and unimaginative starch until I discovered the secret to great polenta is long cooking, which allows the flavours to develop fully and the texture to become smooth and creamy.
Once cooked, polenta can be served straight from the pot, or chilled and cut into shapes such as triangles or rounds. These can be grilled or pan-fried, resulting in a golden crust and an appealingly soft interior. To cook polenta successfully, ensure that a crust has formed before you turn it over; otherwise the polenta will collapse, leaving the crust behind.

Product List - GLUTEN FREE Certified ORGANIC

FOOD GRADE:
Buckwheat
Corn Bran
Corn Flour
Corn Flour (Wholegrain)
Cornmeal
Polenta
Polenta (Express)
Popcorn
Whole Maize
Fresh Basil - commercial quantities 

STOCK GRADE:
Whole Maize
Kibbled Maize

RICE MILLING:
Gluten free and organic rice milling available on request.

Bulk ingredient suppliers
Vertically integrated family owned business
All products (except rice) grown in nuclear-free NZ

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Corn is the most significant crop grown in the world today and is also one of the most important cereal grains for providing nutrients for humans and animals. It also serves as a basic raw material for the production of starch, oil, protein, alcoholic beverages, food sweeteners, and fuel.
Corn is an important food in Asia, Africa, Latin America, and parts of the former Soviet Union. Each country has one or more corn dishes that are unique to its culture. Examples are ogi (Nigeria), kenkey (Ghana), koga (Cameroon), tô (Mali), injera (Ethiopia), and ugali (Kenya).
Most of these products are processed in traditional ways. In Africa, ground corn is cooked into a paste or mush and eaten while still warm, accompanied by a thick low-alcoholic beer. In some areas of Africa, corn mush is fried or baked. In Central and Latin American, corn is consumed in the form of corn bread or tortillas.
Corn constitutes an important source of carbohydrates, protein, vitamin B, and minerals. As an energy source, it compares favourably with root and tuber crops, and it is similar in energy value to dried legumes. Furthermore, it is an excellent source of carbohydrate and is complete in nutrients compared to other cereals.
In dry milling, corn grain is firstly cleaned of dust, husk and other foreign materials. Before dry grinding, the fine flours are degermed. After grading, it is ground dry in the mill. Next it is graded, sifted and packed. It is a truly traditional art.

Corn- or Maize-Based Diets
Maize, the American Indian word for corn, literally means "that which sustains life." After wheat and rice, it is the most important cereal grain in the world, providing nutrients for humans and animals. It also serves as a basic raw material for the production of starch, oil, protein, alcoholic beverages, food sweeteners, and fuel.
Maize is an important food in Asia, Africa, Latin America, and parts of the former Soviet Union. Each country has one or more maize dishes that are unique to its culture. Examples are ogi (Nigeria), kenkey (Ghana), koga (Cameroon), tô (Mali), injera (Ethiopia), and ugali (Kenya).
Most of these products are processed in traditional ways. In Africa, ground maize is cooked into a paste or mush and eaten while still warm, accompanied by a thick low-alcoholic beer. In some areas of Africa, maize mush is fried or baked. In Central and Latin American, maize is consumed in the form of maize bread or tortillas.
Maize constitutes an important source of carbohydrates, protein, vitamin B, and minerals. As an energy source, it compares favorably with root and tuber crops, and it is similar in energy value to dried legumes. Furthermore, it is an excellent source of carbohydrate and is complete in nutrients compared to other cereals.

In dry milling, maize grain is firstly cleaned of dust, husk and other foreign materials. Before dry grinding, the fine flours are degermed. After grading, it is ground dry in the mill.
Next it is graded, sifted and packed.
It is a truly traditional art.
Depending on how fine or coarse we grind and sort this product will determine which of the range that is made.

Buckwheat
Believed to originate in China over 1000 years ago, buckwheat is a broad leafed plant grown in many countries around the world including North America. It is not a true cereal grain but botanically classified as a fruit that is closely related to rhubarb. Buckwheat provides one of the best high quality protein sources in the plant kingdom. It is also a good source of magnesium, potassium, zinc, phosphorus, riboflavin, vitamin B6 and fiber. Kiwi Organics buckwheat is a true wholegrain and mixes to a silky smooth dark batter.
Use it alone or add to other flours for a lighter colour.

Ask your retailer for New Zealand grown Kiwi Organics
Gluten Free Products - polenta, popcorn, corn flours, corn meal (certified organic).

Ask for New Zealand grown Kiwi Organics gluten free corn products (certified organic).