Polenta, sold as cornmeal and known in Turkish as ince mısır unu, is maize ground into a pale-golden meal. This 1 kg Bodrum bag carries the fine grade, which turns into a smooth, spoonable texture more quickly than the coarse bramata grind and suits cooks who like a silky result.
In Turkish kitchens, fine maize flour is the base of Black Sea favourites such as mısır ekmeği (cornbread) and the stretchy, buttery cheese porridge known as kuymak or muhlama, and it also works in cakes, cookies and as a light coating for frying. For classic polenta, whisk the meal slowly into simmering salted water or stock so that no lumps form, then keep stirring over a low heat until it thickens; follow the directions on the pack for the exact ratio of meal to liquid and the cooking time. Finish with butter and grated cheese, or let it set in a tray, cut it into pieces and grill or pan-fry them until crisp.
Keep the bag tightly closed in a cool, dry cupboard away from sunlight and moisture, and use a dry spoon so the meal stays free-flowing. Check the pack for the best-before date.