Fioretto is the soft, silky version of Bramata polenta. Bright golden yellow with sweet notes of fresh corn, this supple polenta will surprise anyone with its aroma, texture, and taste.
Bring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Fioretto in slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 25-30 minutes with a wooden spoon. Cook until the desired consistency is reached and pour over a wooden board or soup bowls and serve immediately topped with your favorite sauce, cheese, or meats.
Use in place of of cornmeal when making cakes and breads, as well as in making batter for frying vegetables and shrimp for additional flavor and texture. Fioretto polenta also makes an excellent coating for pizza crust.
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