White Corn Polenta from Moretti
Since corn was brought to Italy in the 1500's, pasta has slowly been losing ground to polenta in the region of Lombardy as the preferred dish. A dish which can be luxuriously annointed with parmigiano reggiano and truffles or served simply with butter & honey, polenta is a mainstay in our kitchens all year long. Traditional polenta takes time & love to prepare, up to 45 minutes of stirring to avoid lumps. We love the Bramata Bianca, or coarse white polenta, as a side with a simple herb roasted chicken. Try the Yellow Corn and Buckwheat polentas from Moretti.
About the Producer:
The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.