What is the best polenta & cornmeal, according to chefs?

MyTastr’s top pick is Mulino Marino Polenta (fine, otto file), chosen by Milk Street editors; Glenn Roberts (Anson Mills). Milk Street’s first choice: “a creamy texture and savory flavor.” Stone-ground in Piedmont from eight-row flint corn. Roberts, who mills heirloom corn himself, names Mulino Marino as the Italian polenta he likes.

What are the other top picks for polenta & cornmeal?

No. 2 is Moretti Polenta Bramata, chosen by Milk Street editors; Andre Ursini (Andre’s Cucina & Polenta Bar). No. 3 is Anson Mills Fine Yellow Cornmeal, chosen by America’s Test Kitchen.

How does MyTastr choose these picks?

Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot.

Best polenta & cornmeal, according to chefs

Three picks, each tied to a named taster and a public source — from Glenn Roberts, Andre Ursini and America’s Test Kitchen. Recommendations come from 177milkstreet.com, epicurious.com, media.news.com.au and americastestkitchen.com.

Pantry Staples · The ranking

1
Top pick
Mulino Marino Polenta (fine, otto file)
Chosen by
- Milk Street editors
- Glenn RobertsAnson Mills
Also chosen by
- Glenn Roberts · Anson Mills source ↗
Milk Street’s first choice: “a creamy texture and savory flavor.” Stone-ground in Piedmont from eight-row flint corn. Roberts, who mills heirloom corn himself, names Mulino Marino as the Italian polenta he likes.
Where to buy · Amazon ↗Instacart ↗Source: 177milkstreet.com ↗
2
Moretti Polenta Bramata
Chosen by
- Milk Street editors
- Andre UrsiniAndre’s Cucina & Polenta Bar
Also chosen by
- Andre Ursini · Andre’s Cucina & Polenta Bar source ↗
The coarse imported polenta in Milk Street’s test, with “a pleasant corn flavor and chewy texture” for rustic, soft polenta. Ursini, who runs a polenta bar in Adelaide: “a fantastic brand that is still accessible to buy… a much better product than instant polenta.”
Where to buy · Amazon ↗Instacart ↗Source: 177milkstreet.com ↗
3
Anson Mills Fine Yellow Cornmeal
Chosen by
- America’s Test KitchenVinegar guide
ATK’s favorite of three cornmeals baked into cornbread: “moist,” “soft” and “tender,” with a cakey texture and “nice butter flavor.” Heirloom corn milled cold in South Carolina; Anson Mills also mills otto file polenta for chefs.
Where to buy · ansonmills.com ↗Instacart ↗Source: americastestkitchen.com ↗

We may earn a commission when you buy through links on MyTastr. It never affects the ranking. Disclosure

Questions, answered

What is the best polenta & cornmeal, according to chefs?: MyTastr’s top pick is Mulino Marino Polenta (fine, otto file), chosen by Milk Street editors; Glenn Roberts (Anson Mills). Milk Street’s first choice: “a creamy texture and savory flavor.” Stone-ground in Piedmont from eight-row flint corn. Roberts, who mills heirloom corn himself, names Mulino Marino as the Italian polenta he likes. Source: 177milkstreet.com ↗
What are the other top picks for polenta & cornmeal?: No. 2 is Moretti Polenta Bramata, chosen by Milk Street editors; Andre Ursini (Andre’s Cucina & Polenta Bar). No. 3 is Anson Mills Fine Yellow Cornmeal, chosen by America’s Test Kitchen. Each card above links to the original source.
How does MyTastr choose these picks?: Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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