Amyl, sorry, I was completely unclear in my previous post. I thought I had been looking at the buckwheat flour and replied without even looking a the website (in my head integrale was the black polenta/buckwheat which is obviously wrong). She had just ordered a 25 lb bag of buckwheat and had a ton of the normal yellow polenta (not integrale) and didn't want any more types. She's very much "this is what I'm used to" in the kitchen.
I've had a goat cheese/sundried tomato/grilled polenta app that was killer good, and found the polenta was more of just a vessel for the other flavours. So maybe a traditional "blander" one would be better. But I really want to try the integrale, maybe I'll just order it for myself.