POLENTA with YELLOW CORN FLOUR AND TRUFFLE
Polenta with truffle of the Marchesato with precooked corn is prepared in an instant. In just three minutes you will have a tasty and fragrant polenta, to be garnished with all your favourite ingredients. Polenta is a very versatile dish of the Italian tradition, it finds space in many recipes of regional specialties. With the truffle polenta of the Marchesato you can make them all. You can enjoy it as soon as it is ready, warm and soft, or sliced as a base for tasty creations after letting it cool. Thanks to its full-bodied and enveloping flavour, it goes well with savoury ingredients such as aged cheeses and winter vegetables.
The good of Polenta with Truffles
Polenta is the most appreciated and appreciated comfort food at national level. The Marchesato truffle polenta is tasty and easy to prepare. Just pour 250 g of flour into a liter of boiling water and let it cook for three or four minutes. If you want to enjoy a more consistent polenta, just increase the cooking time. Polenta with truffles is enhanced by the delicate and fungal aroma of the summer truffle. The hint of truffle is pleasant on the palate, decisive, but not excessive.
The nutritional properties of Polenta with Truffles
Corn has been considered a very important food for health since ancient times. It is a highly digestible food, making it ideal for any type of diet. Polenta with truffles is therefore an excellent meal to be enjoyed on cooler days, when a good hot and tasty dish serves as a comfort.
Tips at the table
The precooked corn polenta with Marchesato summer truffle has a surprising taste. The choice of the summer truffle is dictated by the desire to offer a product with a strong flavor, but not excessive to meet the favor of many palates. All your guests will appreciate your recipes based on marquisate truffle polenta. You can prepare the Marquisato truffle polenta and serve it with mushrooms and walnuts. If you want to bring a more elaborate dish to the table, make tasty polenta medallions stuffed with cheese and cabbage. Proceed like this: prepare the polenta, put it to cool and with a pastry cutter make some discs a couple of centimeters high. Separately, sauté the cabbage in a pan. Arrange the polenta medallions on the oven plate, season them with the cabbage and cover them with your favorite cheese. Put in the oven just long enough to melt the cheese and serve to the table still hot.
Ingredienti: precooked yellow corn flour 97%, truffle preparation (natural flavouring, carob powder, salt, dehydrated summer truffle - Tuber aestivum Vitt. 0,03%, flavouring). It may contain soybeans. Packaged in a protective atmosphere. Store in a cool and dry place.
- 1424 kJ/336 kcal / 17% RDA
- 1.6 g / 2% RDA
- of which saturated fatty acids
- 0.7 g / 4% RDA
- 71 g / 27% RDA
- of which sugars
- 0.7 g / 1% RDA
- 1.6 g
- 8.5 g / 17% RDA
- 0.5 g / 8% RDA