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Bramata Bianca Polenta
Polenta bianca is a favorite in the Veneto region of Italy, including Venice, Treviso, and Padua, where a less common white variety of corn is grown. Because it has a more delicate flavor than yellow polenta, it’s traditionally served with fish dishes, ensuring the polenta doesn’t overpower the rest of the meal. It’s also quicker-cooking, ready in about 30 minutes, making it a great choice for busy weeknight cooks. The Moretti family has been milling polenta in the classic Bramata style since 1922, with a coarser grind for the toothsome texture that polenta connoisseurs crave.
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