Marano stone corn flour polenta, 1 kg - Azienda Agricola Longo
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Marano corn flour polenta ground stone with a characteristic and unmistakable flavor, to rediscover the flavors and tastes of the past. Marano corn was widespread throughout northern Italy until the mid-twentieth century to be replaced by more profitable seeds. A pity because this flour for polenta definitely repays in flavor and ease of cooking.
How to prepare polenta.
Put in a pot with water bottom (in proportion of 1 kg flour - 5 liters), salt and bring to a boil. Remove from heat and pour the flour slowly, turning with a whisk to avoid lumps. Return to boil. When you see the bubbles, cover with lid and put on the smaller fire, at a minimum. Cook for at least 45 minutes. If the polenta is too thick for your taste, add a little boiling water. Remember that the more the polenta cooks the more it becomes good!
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