The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a creamy, soft polenta. Polenta is a staple of Northern Italian, Swiss, Slovenian and Balkan (where it is also called kačamak) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. In Romania and Moldova, this dish is known as mămăligă. It is also a staple dish in Argentina.
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Serving and Usage suggestions
Add 1 cup polenta to 3-4 cups boiling water and whisk. Reduce heat and simmer for 5-10 minutes while stirring until the polenta pulls away from the sides of the pot.
Polenta 500g (GMO free)
|This finely ground yellow maize has a creamy texture once cooked. It is delicious served as an accompaniment to a meal or used in baking.|
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SKU: bc72e845fb13 Categories: All Products, Baking, Digestive Aids, Grains, Grains and Seeds, Grains and seeds, Health Connection, Lentils and Legumes Tags: Gluten Free, Kosher