Polenta is a very old Italian dish, typical of the regions of northern Italy, but also well known abroad. The corn that we use for our Polenta is strictly italian, from plantations in our region, where the best panicles grow.
- Corn flour.
- Polenta is traditionally consumed hot steaming with sauce, meat, cheese or simply with a knob of melted butter. To taste with a still red wine.
- Place of manufacturing
- Borgo San Dalmazzo (CN)
- Keep in a cool and dry place, away from sunlight
- Recommended use
- Quantity for 4/5 doses. Bring 2 liters of water to a boil for 500 g of product and salt. Pour the polenta slowly and mix continuously for about 3 minutes. To obtain a more consistent polenta, increase the cooking time as desired.
- Made in Italy
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