Polenta fioretto Fine grain corn flour - Kg.1 - Molino Mariani

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Molino Mariani Corn Flour is perfect for cooking a very tasty and fine-grained polenta, as ancient tradition dictates.
1kg pack.
How to prepare polenta with Molino Mariani Corn Flour?
Put a pot with 2 and a half liters of water on the stove. Salt it to taste and when it is about to boil, sprinkle the flour (for 4 people 1/2 Kg is enough). When pouring the flour into the pot, don't forget to stir and continue to do so while it cooks on a low heat. After 30 minutes, pour the dough, still soft, onto the wooden cutting board. Enjoy your meal!

Nutritional information (Values ​​per 100 grams):
- Protein: 9 gr.
- Fat: 3 gr.
- Carbohydrates: 71.5 gr.
- Fiber: 4.4 gr.
- Energy: 1477KJ/350Kcal.

Max humidity: 15.5%

Molino Mariani also recommends these two tasty recipes:

- POLENTA AND BROAD BEANS
Ingredients: 250 g of corn flour, 1 bunch of spring onions, 1 knob of butter, wild fennel, extra virgin olive oil, salt and pepper.
Preparation: Place the shelled broad beans in a saucepan together with the finely sliced ​​onions, the chopped fennel, the oil and a little salted water. Cook them over a low heat until they are tender. In the meantime, prepare a soft polenta by cooking the flour in three quarters of a liter of salted water. As soon as the polenta is ready, add the butter and the cooking juices of the broad beans. Stir and divide the mixture into many bowls that you will open in the center. Pour a portion of the very hot broad beans into each cavity and serve sprinkled with pepper.

- POLENTA AND RADICCHIO:
Ingredients: 250 g of corn flour, 2 slices of bread, 1/2 glass of milk, 1 egg, 40 g of grated parmesan, 1 sprig of fresh mint, 3 heads of radicchio, extra virgin olive oil, salt and pepper.
Preparation: With the beef pulp, the bread soaked in milk and squeezed, the egg, the cheese, a pinch of salt and the chopped mint, prepare tiny meatballs and place them on the greased oven tray. Let them cook for a quarter of an hour at 180°. In a pan, brown the radicchio with extra virgin olive oil and onion to taste. In the meantime, prepare a soft polenta, as soon as it is ready, mix it with the radicchio and serve hot with the beef meatballs on top.