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.
“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
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.
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 |
Take the bowl out of the cardboard sleeve and remove the protective film.
Heat the product at maximum power (800W) for 2 minutes, then stir and continue heating for 1 minute.
Pour the product in a pot and heat until boiling.
“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.