Fioretto

FIORETTO CORNMEAL Thinner grain yellow corn flour, allowing the preparation of a more creamy polenta then classical made using bramata.
	500 g pack format
	1 kg pack format
	5 kg pack format
INSTRUCTION FOR PREPARATION OF “POLENTA” (CORNMEAL PORRIDGE) Does for 4/5 persons INGREDIENTS: water 2 lt. maize meal 400 g., cooking salt 1 tablespoon. • Make previously boil salt water. • Pour the maize meal delicately to prevent clots formation. • Mix to amalgamate the maize meal to water; then cover to prevent dispersion of water vapour. • Cook the cornmeal porridge in this way for 30 minutes, mixing off and on. The Cooking in presence of water vapour allows the preparation of a cornmeal porridge soft and uniform. • When the cooking is finished, pour the cornmeal porridge in a terrine previously wet; let it stand for 2/3 minutes and place it on a chopping block.