What is this?
Polenta (pronounced poh-LEHN-tah)ah is a cornmeal mush or porridge that originated in Northern Italy as peasant food. It may not be particularly popular in the United States, but it's a staple that many Italian Americans enjoy as a part of their heritage. Though the dish was once known as a food for the poor, it has been elevated to gourmet status and can be found on the menus of some of the most elegant restaurants. Though most typically made with coarse yellow cornmeal, polenta can also be made from finely ground yellow or white cornmeal. Traditional recipes call for slow cooking in water or broth, though much of the cooking time can be unattended. Modern shortcuts include the use of instant or precooked polenta. Polenta is often served as a soft, thick mush, which may be topped with sauce, a hearty ragoût, or cheese. Cooked polenta can also be cooled until firm and cut into wedges, rounds, or other shapes, which can be baked, grilled, or pan-fried.
I quite like to mix up my polenta by replacing water with coconut milk for a creamy flavour/consistency or a veggie broth for a hearty flavour.
Polenta can also be used to make a multitude of delights such as pancakes, cakes, buscuits and many yummy things.
What is it made from?
Organic Corn 100%
Store in a cool, dry place away from direct sunlight. Packaged in a protective atmosphere.
- Common ratios are 4:1, i.e. 4 cups water or alternative, 1 cup polenta (roughly 150g).
- Bring the liquid to the boil, stir in the polenta whisking it for a couple of minutes to ensure it is not lumpy.
- Cover and let it simmer for between 3 and 6 minutes, stirring occasionally.
- When the polenta is creamy & smooth, remove it from the cooker and serve.
- No artificial flavours or preservatives
- Naturally Gluten & Wheat free
Nutritional Information Typical values (per 100g)
Energy kcals 371 Energy kj 1552
Fat 1.2g of which Saturates 0.15g
Carbohydrates 79.6g of which sugars 0.64g
Fibre 1.6g Protein 8.8g