Floriani Red Flint

100 days. An Italian heirloom corn grown for grinding into polenta. Coming from an Italian family, I can say this produces the best tasting polenta, rich flavored and complex. The ears are gorgeous, as are the red, yellow-tipped kernels. One ear per stalk. Some lodging, especially when younger, but not too bad. Tight husks. Easy to shell off cobs. Stovetop polenta can take 3 hours to cook, much shorter with a pressure cooker. After forming a thick polenta, let it cool in a frying pan. Flip out the solid polenta, add olive oil to the fry pan and toast the polenta in the pan. Delicious!