|
Eumarrah Hobart |
|---|
AUSTRALIAN POLENTA
Polenta is made from wholegrain yellow maize (corn) that has been coarsely milled before the bran is sifted off. The name polenta is really the name of an Italian dish, not an ingredient, but products labelled polenta mean that the grind and type of the cornmeal is appropriate to make the polenta dish. Its easy to cook, and extremely versatile.
HOW TO USE
> Make a basic polenta mash by using a 1:4 ratio of polenta to liquid. Bring water or stock to the boil, whisk in polenta and simmer for around 45 min, stirring frequently until thick. Use this mash as it is with butter or oil (in place of rice or potato) or include in pizza bases, polenta fries, gnocchi or frittata.
> Use in baking, puddings, as porridge with dried fruit, nuts and cinnamon.
> Uncooked polenta is great in baking, bread, pizza bases and for crumbing.
> Coarse cornmeal can be used as a substitute for polenta.
Product should last up to 12 months if stored in an airtight container in a cool dark area.
Country of origin: Brazil
Nutrition info per 100g: Energy 1420 kJ; Protein 8.5 g; Total Fat 1.7 g; -Saturated 0.2 g; Carbohydrate 70 g; -Sugars 0.7 g; Sodium 0 mg
Product should last up to 2 years if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
