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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 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
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.
