 | | | | WHITE CORN FLOUR FINE TYPE White fine ground flour used to make a finer, smooth polenta with a pudding-like texture. Because of its texture, fine cornmeal thickens faster, taking 30-40 minutes to cook. - Low saturated fat content
- Very low sodium content
- Source of fibre
Recommendations for use
Portions for 8 people
Pour 500g of flour into 2lt. of lukewarm water at medium heat, stirring constantly with a whisk until it begins to thicken. Then turn the heat down to low and keep stirring with a wooden spoon for 30-40 minutes until the polenta is tender, then pour it.  | 1 kg
Vacuum-packed
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