WHITE CORN FLOUR GROSS TYPE

White coarsely ground bramata can be used for a more delicate polenta, typical of the Veneto region where it is served with fish.It takes 40-50 minutes to cook.

• Low saturated fat content
• Very low sodium content
• Source of fibre

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 40-50 minutes until the polenta is tender, then pour it.