Yellow Polenta

Yellow Polenta

Hayden Flour Mills

Yellow Polenta

Hayden Flour Mills

This creamy, yellow polenta is made with non-GMO corn grown by the Ute Tribe of Colorado on tribal land just northeast of the Arizona border.

Sustainable goodness

Hayden Flour Mills relies on ancient, drought-resistant grains. These grains require very little water, and the farmers use a solar paneled stone mill. The process produces a very small carbon footprint.

  • Vegan

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Why we love it

A classic Italian comfort food, polenta makes its way into the hearts and recipes of people all over. And the people here at Hive are no exception. We love the creamy, chewy texture and beautiful pop of yellow it adds to a plate. You can build up your polenta with mushrooms, cheese, or greens to charge up the flavor.

Ingredients

Allergens:

This product is milled in a facility that processes wheat

Shipping

Hive orders take 24 hours to process and ship via ground shipping.

How it does good

A smaller footprint from seed to table

Farming grains can consume a lot of resources. So when the founders of Hayden Flour Mills started their mill, they were determined to make it more sustainable and better for everyone. By choosing ancient, drought-resistant grains, Hayden Flour Mills is able to reduce the amount of water they use while farming. Since environmentally conscious practices are built right into the company's mission, they've also created the only solar paneled stone mill in the U.S. And they're going even further by cleaning their grains on the same campus as their mill, making their carbon footprint even smaller.

  • supporting key causes

    Hayden Flour Mills grows all their grains in Arizona. They're working with chefs, farmers, and conservationists to revive Arizona's grain economy. And their milling process sends byproducts to feed local farm animals. That helps farmers and reduces waste.
  • responsible sourcing

    The indigenous White Sonora wheat seeds are sourced from Native Seeds, an Arizona research group that works with tribes to retain the edible plan varieties native to the state.
  • low carbon footprint

    Using ancient grains that require minimal water and a mill that runs on solar power allows Hayden Flour Mills to minimize their carbon footprint.

How to use it

Cook this up with 1 part polenta to 4 parts water. Or make things extra tasty with a chicken or vegetable broth instead.

When you're done...

The box is curbside recyclable. The plastic bag is recyclable through TerraCycle by following our special instructions.

These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.

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About the Brand

Hayden Flour Mills

Hayden Flour Mills

The legend goes that in 1868, Charles Hayden was making his way up North when he was waylaid by dangerously high waters on the Salt River. While waiting for the waters to subside, he stood on top of Tempe Butte and looked out on the fertile land surrounding him, envisioning an ideal spot to establish Hayden Flour Mills. More than 100 years later, Hayden Flour Mills is re-creating Mr. Hayden’s vision. By growing the same heritage grains on the same land, they are bringing back a time when flour was non-hybridized, minimally processed and flavorful.
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Hayden Flour Mills