Polenta Valsugana, a traditional food made from cornmeal, typical of Northern Italy. Made with the best steam-cooked cornmeal: in just a few minutes you can make a tasty and genuine traditional polenta.
Polenta Valsugana was launched on the Italian market in the '50s. A long-standing presence in the instant polentamaking segment, it expanded to the ready-to-serve polentasegment in 2004 with Polenta Valsugana Pronta.
Polenta Valsugana is an absolute leader in the polenta market, with a range of products that meet the requirements of the most discerning palates with minimal time and effort. Tradition and innovationare key elements of the brand, as confirmed by the recent launch of the new Instant Polenta Valsugana with wholemeal maize flour.
Polenta Valsugana is naturally gluten-free, and therefore suitable for consumption by celiacs. All Polenta Valsugana products are recommended by the Italian Celiac Association.
How Polenta Valsugana is born
Following a traditional method, high-quality maize grainsare harvested when perfectly ripe, then sent to the mill, where they are carefully cleaned from any impurities and the finest maize grains are selected, then partially steam-cooked and ground into cornmeal. With respect for an ancient tradition, the maize undergoes a simple and careful process: no other ingredients are added, just like women used to do in their own houses. Through this process, the creamy and velvetyPolenta Valsugana brings to your table, in just a few minutes and without effort, its delicate taste, genuine aroma and health properties. As dictated by tradition.
Easy to prepare: Boil 1 and a half litres of water with 2 heaped spoonfuls of salt. Empty the sachet of cornmeal into the boiling water, mixing well. Keep stirring in the same direction using a wooden spoon. The polenta should take about 8 minutes to cook. Makes 4-5 servings. Try it with ragu', mushroom sauce, or even with a simple tomato sauce.
100% Corn Flour
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