Organic Polenta 20KG
Bulk
GRPOL2.20

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Organic polenta made by coarsely stone-milling the yellow corn (maize) kernel into a gritty-textured meal, then sifting out the bran and flour. Polenta cooks quickly and is naturally gluten free.
More Information >>

In Stock

$72.00
Bulk
GRPOL2.20
Organic polenta made by coarsely stone-milling the yellow corn (maize) kernel into a gritty-textured meal, then sifting out the bran and flour. Polenta cooks quickly and is naturally gluten free.
More Information >>

PRODUCT INFORMATION

Ingredients

Organic polenta

Nutritional Information
Av. Per 100g
Energy (kj)
1526
Protein (g)
8
Fat Total (g)
2.2
Fat Saturated (g)
0.3
Carbohydrate (g)
77
Sugars (g)
0.3
Sodium (mg)
1
Serving Size (g)
50
Polenta is a dish made from boiled cornmeal which is produced from ground maize. It is very quick to cook and is naturally gluten free. It was originally a peasant food, valued because of its nourishing content. Now it has been given new life with rich toppings such as meat and mushroom sauces as well as the addition of vegetables, beans and cheeses into the mixture.
Country of Origin
Produced in Argentina
Cane Sugar Free
Cane Sugar Free
Dairy Free
Dairy Free
Egg Free
Egg Free
Vegan
Vegan
Vegetarian
Vegetarian
Wheat Free
Wheat Free
High Fibre
High Fibre
Low Sodium
Low Sodium
Low Fat
Low Fat
Organic
Organic
Allergen Advice
No allergen advice is available for this product online. Please contact us if you have any allergen concerns.
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Storage: Keep refrigerated at or below 4°C.

Polenta is a great alternative to rice so try adding your favourite stir-fry vegetables to it!

How to cook polenta
The basic ratio for cooking polenta is 4 parts liquid to 1 part polenta. You can use any number of liquids to make polenta such as plain water, milk or stock. 

1. Bring liquid to a boil in a saucepan on high. Add 1 tsp salt. 
2. Pour polenta slowly into water, stirring. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low. 
3. Cook for at least 45 minutes, stirring every 10 minutes or so. 
4. If polenta becomes too thick, thin it by adding some water, stir well and continue cooking.
5. Finish with butter or cream to achieve a creamier texture. 
6. Taste and season as desired.

Serve with cheese of your choice, or fresh herbs or as a side for stew.

Organic polenta is made by coarsely stone-milling the yellow corn (maize) kernel into a gritty-textured meal, then sifting out the bran and flour. No further refinement or processing is done and no preservatives or additives are used.

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Storage: Keep refrigerated at or below 4°C.

Polenta is a great alternative to rice so try adding your favourite stir-fry vegetables to it!

How to cook polenta
The basic ratio for cooking polenta is 4 parts liquid to 1 part polenta. You can use any number of liquids to make polenta such as plain water, milk or stock. 

1. Bring liquid to a boil in a saucepan on high. Add 1 tsp salt. 
2. Pour polenta slowly into water, stirring. Continue stirring as mixture thickens, 2 to 3 minutes. Turn heat to low. 
3. Cook for at least 45 minutes, stirring every 10 minutes or so. 
4. If polenta becomes too thick, thin it by adding some water, stir well and continue cooking.
5. Finish with butter or cream to achieve a creamier texture. 
6. Taste and season as desired.

Serve with cheese of your choice, or fresh herbs or as a side for stew.
Organic polenta is made by coarsely stone-milling the yellow corn (maize) kernel into a gritty-textured meal, then sifting out the bran and flour. No further refinement or processing is done and no preservatives or additives are used.
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