Etruscany

Polenta Bramata

Polenta Bramata is versatile Italian polenta. Stone-milled from semi-coarse corn flour. It is then boiled with butter for the classic Italian side dish. In traditional Italian cooking, polenta is eaten with a chunk of butter and Stracchino cheese. Polenta bramata is also used as a base for meat, fish or mushrooms.

Cooking: for 4-5 people: Boil approx 2 litres of water, adding a teaspoon of salt. Slowly add 500g polenta, stirring for around 40-50 minutes until the required firmness is achieved. Don't wait! Serve immediately!

Ingredients: 100% maize (corn) flour.

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