Made by grinding corn or maize into a coarse grain, corn flour arrived in Italy after the discovery of America. Its primary use is polenta. Polenta bramata, typical of the Bergamo area, is made with bramata yellow flour. The adjective "bramata" comes from the name of the process generally used for rice: sbramatura, hence bramatura. This process removes the husk and embryo from the rice kernels using a sbramino (husker). In the case of corn flour, husking is the process that precedes the milling process.