The centuries-old base for traditional polenta
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|Quantity||Unit price||Reference price|
|To 1||€2.29 *||€4.58 * / 1000 gram|
|From 2||€2.06 *||€4.12 * / 1000 gram|
Apart from rice and wheat, maize is the most frequently cultivated cereal worldwide. In Italy, golden yellow cornmeal has been boiled to make traditional polenta for many years. In the upper Italian provinces, polenta is one of the most important staple foods and almost always is used as an accompaniment to a meal. Cornmeal is particularly suitable for making a paste (polenta), for thickening soups, and also for dumplings or spätzle.
100% organic corn.
> May contain traces of gluten, lupines, nuts, sesame seeds and soy.
> Store in a cool, dry place.
Basic recipe for polenta as a side dish (serves 4): 250g corn semolina, 1 l water, 1 tsp salt. Bring the water to the boil, slowly add the salt and corn semolina while stirring continuously. Simmer over a low heat for approx. 15 minutes until thick. Spread the mass 1-2 cm thick on baking parchment and leave to cool, then cut into squares or quadrangles.
|Energy in Kilojoule||1387 kJ|
|Energy in Kilocalories||328 kcal|
|of which saturated||0,1 g|
|of which sugars||1,4 g|