The most classic and typical polenta of Trentino is prepared with fine ground flour. Serve with stew, cheese or cold cut into slices as a base for appetizers to bake with lard and as a basis for preparing other appetizers. Ground in Trentino, Italy. Tips for use: pour a half a kilo of flour in 1.5 liters of boiling salted water. Stir for about 50 minutes over high heat and serve hot, turning it over on a wooden cutting board or in a large bowl..
INGREDIENTS:
Corn flour.