GLUTEN-FREE POLENTA
Doses for 2 people
Ingredients
Water Lt 1c.approx
Salt just enough
1 tablespoon of olive oil
Procedure
Place 1 liter of water in a pan, add salt and wait for it to start boiling. Pour in the flour little by little, stirring with a wooden spoon to prevent lumps from forming, add the oil. Once you have reached a good consistency, let the polenta come to the boil again, then cover it with a lid and lower the heat. Let it cook, stirring occasionally. The cooking time varies from 45 minutes for the Fioretto and Integrale to 1/1.30 hours for the Bramata.
PLEASE NOTE
Gluten intolerants and celiacs must check that all the other ingredients they add, in addition to our flours, have the words gluten-free on the label.
