Polenta with Gorgonzola Cheese

  • 1 Serving
  • Made in Italy
  • Ready in 3 minutes
  • Peso: 310g

Polenta

“Polenta” is a very ancient meal made by corn flour and it has been the main dish of some diet of North Italian regions like Lombardy, Trentino and Friuli-Venezia Giulia, where it is still... View all

Ingredients

Water, Gorgonzola cheese D.O.P. (pasteurized cow milk, milk enzymes, salt, rennet, mould), stone-ground corn flour, salt.

May contain traces of gluten, celery and soy. Contains milk.

AVERAGE NUTRITIONAL VALUES PER 100g

Energy Fat of which saturates Carbohydrate of which sugars Fiber Protein Salt
434kJ/104kcal 5,8g 4,1g 7,8g 0,0g 1,1g 4,5g 0,52g

How to use

Take the bowl out of the cardboard sleeve and remove the protective film.

In microwave oven

Heat the product at maximum power (800W) for 2 minutes, then stir and continue heating for 1 minute.

In a pot

Pour the product in a pot and heat until boiling.

Curiosity

Polenta

“Polenta” is a very ancient meal made by corn flour and it has been the main dish of some diet of North Italian regions like Lombardy, Trentino and Friuli-Venezia Giulia, where it is still very popular nowadays. The “polenta”, with numerous variation, is known also in Hungary (puliszka), in Malta (tgħasida), in the Savoy and Nice Shire’s French territories, in Switzerland, Austria, Croatia, (palenta, žganci or pura), Slovenia (polenta or žganci), Serbia (palenta), Romania (mămăligă), Bulgaria, Albania (harapash), Corsica (pulenta), Brazil (polenta), Argentina, Ukraine and Caucasus (culesh), Venezuela and Mexico.