If you were wondering how many uses the corn flour, you have come to the right article! Traditionally used to prepare polenta, corn flour gives rusticity, crunchiness and character even to both sweet and savory preparations. Its strengths? It is a food that can also be eaten by those suffering from celiac disease, in fact it is of course gluten-free (NB. Always make sure that the logo with the crossed ear is shown on the package, in this case you will be sure not to consume a contaminated food). But not only that, it is very nutritious and is good for our body: corn flour is rich in phosphorus, potassium, carotene and antioxidants, B vitamins and a good amount of fiber.

The varieties
Corn flour is not just one. There are different types also based on its grinding: corn flour can be fine-grained or more important. Let's get to know them better.

• Cartoon flour: grained very fine. Excellent for making batters, desserts, pancakes or soft doughs.
• Flour fioretto: grained end. The best known among the corn flours, it is generally used to prepare soft polenta, crepes, tacos, shortcrust pastries (mixed with rice flour).
• Flour craved: grained big. With this type you can prepare rustic polenta or it can be used for breading with a crunchy and delicious finish.
• Whole corn flour: unlike the classic, the whole variety is obtained by grinding the grain, the fiber and the germ. It has a richer flavor and a particular scent that makes it perfect for preparing dishes with a rustic taste.
• White corn flour: neutral. Delicate, with an almost imperceptible taste. Oh no, it's not a point against it: the fact of being neutral makes it versatile and perfect for preparing sweet and savory dishes.
• Toasted corn flour: aromatic. Excellent for breading, thanks to its light toasting it gives a rustic and slightly "scorched" aftertaste.

The recipes
Sweet, savory, traditional and modern preparations. As we have already said, corn flour is highly versatile and lends itself well to being mixed with other flours. Which? From the most classic 00, to that of rice, very fine and impalpable that mixed with that of corn (perhaps coarse-grained) gives rusticity to foods.

Sage muffins, shallots and smoked bacon
Yes, you read that right, they are very inviting! We see what is needed to prepare 12 fragrant and very soft muffins: 165 g of Fioretto corn flour + that for the mold – 145 g of white flour 00 – 8 g of yeast for savory pies – 1 egg – 2.5 dl of milk – 2 shallots – 200 g of diced smoked bacon – 1 tuft of sage – 50 g of grated Parmesan cheese – 6 cl of corn oil – extra virgin olive oil – butter for the mold – salt – pepper

1. Arm yourself with muffin mold and start by buttering the hollows and sprinkling them with corn flour. In the meantime, wash and dry the sage leaves, chop the largest and set aside about 20 small ones.
2. Peel and chop the shallots. Meanwhile, in a pan, heat 2 tablespoons of extra virgin olive oil and stew the shallots for about 5 minutes. Once ready, transfer them to a small bowl and set aside. Stop! It's not time to wash the pan yet! Reposition it on the fire e brown the bacon with the chopped sage for 5 minutes, then remove it from the heat.
3. Take a large bowl and mix the two flours, the yeast, salt and pepper. In another bowl, shell the egg, beat it with a fork and mix it with the milk and corn oil. Pour the liquid mixture into the dry one and mix with a whisk so as not to have lumps.
4. Add 40 g of grated Parmesan cheese, stewed shallots and pancetta. Take care to leave aside a spoonful of bacon for the decoration.
5. Divide the mixture into the previously greased and sprinkled molds, sprinkle with the grana padano and the remaining pancetta and the sage leaves kept aside.
6. In the oven! Cook for about 15 min at 180 °. Remove from the oven and serve warm.

Red onion, provolone and spinach quiche with pumpkin crust
And even here we begin to feel the sense of hunger. there the ingredients: 100 g of clean Butternut pumpkin pulp – 150 g of flour for instant polenta + that for the mold – 75 g of grated Parmesan cheese – 6 eggs – 1 red onion – 150 g of clean spinach – 100 g of provola – 1 dl of milk – 2 dl of fresh cream – 2 tablespoons of extra virgin olive oil – salt – pepper

1. First of all, cut the pumpkin into cubes, boil it in lightly salted water for about 7-8 minutes; then drain and blend it.
2. Subsequently grease and flour a springform pan with a diameter of 24 cm with the corn flour. Once this step is completed, bring to a boil the amount of water needed for the instant polenta (check the package), add salt and pour the flour, stirring with a whisk. Let the polenta thicken and unite the pumpkin puree, stir for another 5 minutes.
3. Turn off the heat and marry the pot. Add 1 whole egg, butter and parmesan. Mix and transfer the mixture into the mold, taking care to create a border of about 3 cm in height to form a shell.
4. You do cool down and transfer the base to a preheated oven a 180 ° for about 20 minutes. Check it and remove it from the oven when it is dry.
5. Peel and slice the onion. Stew it for 2-3 minutes in a pan with a drizzle of extra virgin olive oil. At this point unite the baby spinach, 2 tablespoons of water and cover with a lid. You do cook for 2 minutes, drain the excess water and set aside.
6. Cut the provolone into cubes. Shell the remaining eggs in a bowl and beat them with the milk and cream, unite the baby spinach, onion and cheese cubes. Salt, pepper, mix and transfer the mixture into the shell. Bake again for 35-40 minutes, until the filling is firm.
7. Before serving, do it cool down for about 15 minutes.