DetailsOriginally from northern Italy, Ticino, Switzerland, the County of Nice, Savoy and Romania, polenta is in the form of cake or corn semolina porridge. Markal offers precooked polenta, faster to prepare with a cooking time of 5 minutes instead of 45 minutes traditionally.
Nature or creamy polenta can be served hot, cooked in broth or milk or patties back to the pan.
May contain: almonds, gluten, hazelnuts, cashews, sesame and soy.
Boil 4 volumes of salt water to 1 part polenta. Slowly pour the semolina, stirring over high heat until it thickens. Remove from heat after 2 to 3 minutes.