POLENTA BASIC RECIPE

Posted by Rosa Rizzo on

GLUTEN-FREE POLENTA
Doses for 2 people
Ingredients
250 g ofCOVETED POLENTA - Foil Or Integral Marello Mill
Water Lt 1c.ca
It just goes up
1 tablespoon olive oil

Procedure

In a pot put 1 Lt of water, salt and wait for it to start boiling. Pour 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 resume the boil, then cover it with a lid and lower the heat. Let it cook stirring occasionally. The cooking time varies from 45 minutes of fioretto and integrale to 1/1.30 h of Bramata.
PLEASE NOTE
Gluten intolerants and celiacs must check that all the other ingredients they will add, in addition to our flours, have been labelled gluten-free.
 

 


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