- — Non-GMO, Kosher, Organic
- — Raw, Vegan
- — Rich in B Vitamins
Emerging its roots in northern Italy, Polenta has gained recent popularity in the American market, too. Food to Live’s Organic Polenta is the ultimate cozy side and will quickly win its place in your pantry. It is made by grinding yellow corn of the Flint variety into fine or medium-coarse grade. Polenta is not to be confused with corn grits, ground into coarser particles from white corn of Dent variety with the germ previously removed. Flint sort used for Polenta has a hard, starchy endosperm, leading to a slightly chewier texture than Dent corn’s smooth texture.
Nutritional Value
Organic Polenta contains fiber and protein like other whole grains that help the digestive system function properly. It is low in calories yet rich in complex carbohydrates that make you feel full for longer. It is an excellent source of carotenoids such as beta-carotene, lutein, and zeaxanthin. They are famous for their antioxidant properties and protect cells from being damaged by free radicals. Moreover, Organic Polenta preserves essential microelements like Iron, Magnesium, Zinc, and Vitamins A, B, and C.
Ways to Use Organic Polenta
Once cooked, Organic Polenta tastes similar to corn but has a sweet undertone. Its texture depends on cooking time; it can be creamy and thick, but let it rest for a while, and it will become solid and can be sliced and turned into crispy polenta fries. The most common use of Organic Polenta is as a hot breakfast cereal with jam, dried/fresh fruit, cinnamon, or nuts. You may also serve it as a side dish with herbs and grated cheese instead of mashed potato, rice, and pasta. Organic Polenta is great as a breading instead of high-calories breadcrumbs if you want to add a delightful crunch to your fried foods. Moreover, raw polenta can be mixed with wheat flour and used for baking cookies, buns, and other pastries.
Storage Tips
Store Organic Polenta bulk package in a cool, dry place away from humidity for up to 1.5 years.
• Bring 4 cups of water and 1 tsp salt to boil in a large saucepan.
• Slowly whisk in 1 cup of Polenta. Stir until all lumps disappear.
• Reduce heat to low. Simmer, often whisking until the polenta is thick (about 5 mins).
• Cover and cook for 30 mins, whisking every 5 mins.
• Once the polenta’s texture is creamy, it’s done. Turn off the heat and stir in 2 tablespoons of olive oil or butter.
• Mix in 1/2 cup parmesan cheese (optional), stir until melted.
• Serve warm with drizzled parmesan
Crispy Baked Polenta Fries
