Polenta occupies an important place in our traditional diet. Polenta is produced from first-class corn grain. It is low in fat and has high absorption, and during preparation increases in volume. It is recommended as food for gluten sensitive individuals. Formerly considered a food for the poor, today polenta is used to prepare a variety of dishes.
Suitable for preparing polenta and various original dishes.
Available in packages of 0.5 kg.
Polenta with mushrooms
170 g of Polenta 800 ml water 2 tablespoons “Vegeta” ½ l tomato paste 1 onion 1 chopped clove of garlic little white wine 10g butter 2 tablespoons oil mushrooms a little lemon juice oregano and parsley as desired
1 cup Polenta 1 cup of water 1 1/2 cup of milk 1 1/2 cup white sugar 1 cinnamon stick 1/2 cup of butter
Polenta with tomatoes
250 g of Polenta l milk a little water nutmeg 2 tablespoons olive oil 100g onions 2 cloves garlic 60-100 g yellow cheese pinch of salt pepper 1/2 l tomato puree
Polenta with parmesan
170 g Corn flour 600 ml water 600 ml milk 40g grated parmesan 40 g butter For the sauce: a little coarse salt 60 g fresh basil 1100g grated parmesan 150 ml oil
Polenta pizza with vegetables
150 g Polenta 450 ml bouillon cube bell pepper 1 200 g zucchini 1 red onion 1 tablespoon oil 1 chopped clove of garlic 1/2 teaspoon red pepper 1/4 teaspoon ground cumin little chilli powder pinch of salt pepper grated cheese 100 1 tablespoon lemon zest 2 tablespoons chopped parsley 1 teaspoon oregano