Coarse Yellow Corn Polenta
The Bramata is the longest cooking of the bunch, try this polenta with a healthy dose of Parmigiano Reggiano & butter. Traditionally, polenta takes up to 45 minutes of stirring to avoid lumps.
Since corn was brought to Italy in the 1500's, pasta has slowly been losing ground to polenta in the region of Lombardy as the preferred dish. A dish which can be luxuriously annointed with parmigiano reggiano and truffles or served simply with butter & honey, polenta is a mainstay in our kitchens all year long.
About the Producer
The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.
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