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Description

Polenta Bianca is made from the vitreous white corn, which is air-dried and ground in the same manner as Bramata polenta to a coarse meal.

White polenta is traditionally found in Venice and the surrounding area, as well as in Friuli, where it is known as Polenta Bianca. Almost every restaurant around the lagoon of Venice and around the coast line to Trieste will have some form of white polenta on the menu. It can be prepared soft or firm and often to accompany seafood. 

For a soft polenta, boil 600ml of water for every 100g of polenta. Pour the polenta into the boiling water gently and stir for 40-50 minutes. For a firm, dense polenta, boil 400ml per 100g and proceed as usual for a firm polenta. Once cooked and densely textured, pour in a well-oiled baking tray and allow to cool and set before slicing and grilling or frying.

Learn More About Moretti

Features

  • Air-dried white corn 
  • Nothing artificial 
  • Gluten-free
  • Vacuum-sealed for freshness
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