A staple food of Italy made from ground corn, polenta’s uses span both into savoury and sweet dishes:
For savoury dishes it can be boiled to a thick and creamy texture to be mixed and served with foods such as spinach and ricotta. Alternatively allowing it to set creates a dense solid texture, which can be sliced and grilled to be served with salads.
Polenta can be used in baking as an addition or even a gluten free substitute for flour in cakes and biscuits. Creating a desirably dense and moist texture, I particularly recommend lemon polenta cake by none other than Nigella; think lemon curd in cake form.
|Ingredients:||Yellow Polenta 100%|
|Allergens:||No allergens present|
|Minimum Shelf Life:||6 Months|
|Storage Instructions:||Store in cool and dry conditions|
|Nutritional Information||Per 100g|
|Energy:||344kcal / 1460kj|
|Of Which Sugars:||0.7g|
|Of Which Saturates:||0.1g|