Polenta is a storecupboard staple in Italian cusine, specifically in northern Italy. Polenta is usually made from yellow corn / coarsely ground cornmeal.
Polenta can be cooked to be creamy and thick, or allowed to set and then sliced. Serve it instead of pasta, rice or potatoes.
Uncooked polenta makes a delicious addition or gluten-free alternative to flour in cakes, biscuits and pastries. Cakes made with polenta tend to be moist and dense with a pleasantly grainy texture.
May contain traces of other allergens.
Store in an air tight container in a cool dry place, away from direct sunlight.
Up to 12 months when stored as above. See best before date.