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On the Label
Also known as cornmeal, Polenta has been enjoyed in Italy for centuries. When cooked it can be served either hard, then griddled or creamy smooth with a consistency like semolina.
Directions:
Bring some milk or water to the boil in a saucepan and slowly add some polenta until it gets quite thick. Stir continuously and turn down the heat to a gentle simmer. As the polenta cooks, it will bubble. After around 5 minutes, remove from the heat and add a knob of butter. Either serve straight away with fried pancetta and parmesan, or leave to set in the fridge, before griddling and serving with a lovely basil and tomato sauce.
Barcode: 5060011956456
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