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Eumarrah Hobart |
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A SMOOTHER, CREAMY TEXTURE
Fine polenta is made from wholegrain yellow maize (corn) that has been finely milled before the bran is sifted off. It gives a smoother and creamier texture than coarse polenta. 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 quick and 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 30 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.
Product should last up to 6 months if stored in an airtight container in a cool dark area.
Country of origin: Australia
Nutrition info per 100g: Energy 1430 kJ; Protein 8.1 g; Total Fat 2 g; -Saturated <1 g; Carbohydrate 71.9 g; -Sugars <1 g; Sodium <5 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.
