Description

Polenta is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian and, due to Italian migrants, Brazilian cuisine.

Typical Values Typical values per 100g

Energy(k): 1386 kj

Energy(kcal): 326 kcal

Fat: 0.7 g

of which saturates: 0.3 g

Carbohydrates: 78 g

of which sugars: 0.4 g

Fibre: 4.9 g

Protein: 7.1 g

Salt: 0.1 g

Storage: Cool, dry & hygienic; away from direct light & strong odours