Bartolini Polenta 500g

Main Info:

Origin: Umbria

Producer: Bartolini

Flavour profile: Bold, Plain, Rounded

Size: 300g

Serving Portions: 2 - 4 portions (80g to 100g per portion)

Description: Made from corn, polenta is an Italian store-cupboard staple. It is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. Quick to prepare, low calories and full of protein. The perfect meal!

Bartolini's farm is a family run business situated in Umbria, Italy. The family have worked on the farm for more than a century cultivating the land, growing and harvesting cereals, pulses, olives and making the final produce.

Ingredients: Corn

Our Recommendation: The Classic Recipes of Polenta come from The North of Italy, an essential meal full of nutrients. Try it with our classic BenVenuti Passata Sauce, a great match with Ragu, but also as we do it in Napoli, fried!

Allergens: Gluten, might contain traces of soy.

Cooking Instructions: 

Step 1: Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.

Step 2: Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.

Step 3: Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.