Ottenuta da una miscela di antiche varietà di mais Piemontesi (Pignoletto rosso, Ottofile, Nostrano dell isola) macinati a pietra.
farina-di-mais

Corn flour

Ottenuta da una miscela di antiche varietà di mais Piemontesi (Pignoletto rosso, Ottofile, Nostrano dell isola) macinati a pietra.

Ideale per:

Cooking time:

60 min

Choose package:
Choose quantity:

4.00

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La nostra farina di mais è una miscela ottenuta dalla macinazione di antiche varietà piemontesi, questo prodotto strettamente legato alla nostra tradizione locale, è stato per decenni ed è tuttora il più rappresentativo del Vecchio Mulino. La materia prima proviene da piccoli coltivatori che con passione e dedizione mantengono vive le antiche varietà di granoturco piemontese.

Classic Polenta

Bring salted water to the boil in a saucepan. Add the flour, stirring continuously with a whisk to avoid lumping. After pouring the remaining flour into the saucepan, continue stirring for a few minutes. Simmer for the time indicated in the instructions.

Polenta concia

Ingredients:

(for 4 people)

  • 350 gr corn flour
  • 1 litre water
  • 200gr fresh/medium Oropa toma cheese
  • 100gr maccagno cheese
  • 100gr organic butter
  • salt as required

Bring the already salted water to the boil in a large copper pot. When the water arrives at boiling point, add the flour and mix vigourously with a whisk to avoid lumping. Once the mixture is smooth, proceed with the ccoking process, keeping the polenta not too thick, but smooth and creamy. If the polenta thickens, add some hot water to dilute. Continue cooking for a further 50 minutes. When the polenta is ready, add the cheese, toma and maccagno, choppped or cut in thin slices. Continue stirring for a further 10 minutes, until the cheese has completely melted into the polenta, creating a creamy mixture. Melt the butter in a small saucepan, browning as required. Remove the polenta from the cooker,serve in hot dishes and add the desired amount of butter to each dish.

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