Description
Organic polenta is made by coursley stone-milling yellow corn (maize) kernals into a gritty textured meal. It is naturally free from gluten, high in fibre and protein. Polenta is extremely versatile and perfect for making traditional tortillas, wheat free porridge, side dish for curries and stews, a substitute for mashed potato and delicious polenta chips.
HOW TO COOK
The basic ratio for cooking polenta is 4 parts liquid to 1 part polenta. You can use any number of liquids to make polenta such as plain water, milk or stock.
1. Bring liquid to a boil in a saucepan on high. Add 1 tsp salt.
2. Pour polenta slowly into water, stirring. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low.
3. Cook for at least 45 minutes, stirring every 10 minutes or so.
4. If polenta becomes too thick, thin it by adding some water, stir well and continue cooking.
5. Finish with butter or cream to achieve a creamier texture.
6. Taste and season as desired. Serve with cheese of your choice, or fresh herbs or as a side for stew.
Origin: Argentina
Ingredients: organic polenta
Allergens: no known, may contain gluten, sesame, soy?and?tree nuts
Nutritional Table
Average per 100g
Energy (kj) 1526
Protein (g) 8
Total Fat (g) 2.2
Saturated (g) 0.3
Carbohydrates (g) 77
Sugars (g) 0.3
Sodium (mg) 1
Fibre (g) 3
