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It is obtained mainly from the grinding of corn kernels, which have been previously decorticated and degerminated, and passed through a calibration process. It is used in the preparation of porridges, purees and semi-cooked pastas, for cooking basic food dishes or as an accompaniment

How to use:

Polenta can be served roasted, fried or baked, thus constituting a kind of bread. In southern Trentino it is common to make polenta with the addition of potatoes and other ingredients that enrich its flavor. To make this "polenta di patate" it is enough to cook in boiling water some potatoes divided into cubes or slices, when they are soft enough they are mashed inside the pot or pan and corn flour is added to taste. Towards the end of cooking you can add pieces of salami, cheese, fried onion, etc

Ingredients:

Corn meal* (100%)*Organically grown.

Corn meal* (100%)*Organically grown.

Corn meal* (100%)*Organically grown.

Organically grown