Corn polenta is obtained by stone grinding corn in order to better preserve its organoleptic and nutritional characteristics. It is excellent for cold winter days to be enjoyed with family or friends. Use 2 liters of water for each half kilo of corn polenta, then cook for at least 40-50 minutes.
Ingredients: Corn polenta
Allergens: May contain BARLEY, EMMER (GLUTEN), SOY
Storage: Store in a cool, dry place away from light.
|Nutrition facts (quantity per 100 g – approximate value)|
|Energy value||1553 Kj – 367 Kcal|
|Saturated fat||0,8 g|
Tomato sauce preparation:
1 carrot, 1 celery, Olive oil, Tomato paste, Salt, Pork sausages.
Put a drizzle of extra virgin olive oil in a saucepan, add the celery, carrot and onion and brown until golden brown. Then add the ribs, pour a little white wine and let it evaporate. At the end we put the tomato and the sausages, adjust the salt and leave everything on the fire until completely cooked.
Preparation of corn polenta:
put 2 liters of water in a pan for 500 g. of corn polenta, when the water is about to boil add the polenta gradually. Stir until completely cooked (about 40 minutes) and add salt to taste. To obtain a softer polenta, increase the amount of water! Tradition has it that corn polenta is served on wooden plates!
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