Organic Polenta

Emerging its roots in northern Italy, Polenta has gained recent popularity in the American market too. Food to Live’s Organic Polenta is the ultimate cozy side and will quickly win its place in your pantry. It is made by grinding yellow corn of the Flint variety into fine or medium-coarse grade. Polenta is not to be confused with corn grits, which are ground into coarser particles from white corn of Dent variety with the germ previously removed. Flint sort used for Polenta has a hard, starchy endosperm that leads to a slightly chewier texture compared to Dent corn’s smooth texture.

Like other whole grains, Organic Polenta contains fiber and protein that help the digestive system function properly. It is low in calories yet rich in complex carbohydrates that make you feel full for a longer time. It is an excellent source of carotenoids such as beta-carotene, lutein, and zeaxanthin. They are famous for their antioxidant properties and protect cells from being damaged by free radicals. Moreover, Organic Polenta preserves essential microelements like Iron, Magnesium, Zinc, and Vitamins A, B, and C.

Once cooked, Organic Polenta tastes similar to corn with a sweet undertone. Its texture depends on cooking time, it can be creamy and thick, but let it rest for a while and it will become solid and can be sliced and turned into crispy polenta fries. The most common use of Organic Polenta is as a hot breakfast cereal with jam, dried/fresh fruit, cinnamon, or nuts. Besides, you may serve it as a side dish with herbs and grated cheese instead of mashed potato, rice, and pasta. If you want to add a delightful crunch to your fried foods, Organic Polenta is great as a breading instead of high-calories breadcrumbs. Moreover, raw polenta can be mixed with wheat flour and used for baking cookies, buns, and other pastries.

Store Organic Polenta bulk package in a cool dry place away from humidity for up to 1.5 years.

• Bring 4 cups of water and 1 tsp salt to boil in a large saucepan.

• Slowly whisk in 1 cup of Polenta. Stir until all lumps disappear.

• Reduce heat to low.Simmer whisking often until polenta is thick (about 5 mins).

• Cover and cook for 30 mins, whisking every 5 mins.

• Once texture is creamy, polenta is done. Turn off heat, and stir in 2 tbsp olive oil or butter.

• Mix in 1/2 cup parmesan cheese (optional), stir until melted.

• Serve warm, with drizzled parmesan