Polenta is a semolina obtained from corn, although it can also be extracted from rye or wheat. It is obtained mainly by milling the corn grain, which has previously been decorticated and degerminated, passed through a calibration process and without the addition of colorants or preservatives. Its great energetic power and its high content of natural vitamins make it a very nutritious product of great dietary interest, and at the same time it constitutes a basic element in the cuisine of many countries. It is used in the preparation of porridge, mash and semi-cooked pasta, to cook basic food dishes or as an accompaniment. Weight: 200G.
INGREDIENTS: Corn semolina* (100%)
*Ingredients from organic farming.
**Made in a factory that uses dairy derivatives, egg, gluten, soy, sesame, nuts and celery.
METHOD OF USE: Polenta can be served roasted, fried or baked and then become a kind of bread. In southern Trentino it is common to make polenta with the addition of potatoes and other ingredients that enrich the flavor. To make this "polenta di patate" it is enough to cook in boiling water some potatoes cut into cubes or slices, when they are soft enough they are crushed inside the pot or pan and the corn flour is added to taste. Towards the end of the cooking process you can add pieces of salami, cheese, fried onions, etc.
||1457 kJ / 344 kcal