{"title":"Polenta","description":"\u003cp\u003eThe word \"polenta\" derives from the Latin word \u003cem\u003epuls\u003c\/em\u003e (plural \u003cem\u003epultes\u003c\/em\u003e). During Ancient Rome, polenta was made with farro, a hard and bigger cereal than modern wheat. Puls was made by stone-crushing the grains into a coarse meal then slowly cooking it by mixing with milk, cheese, or lamb meat. Puls was known throughout Italy and the Roman writer Apicio wrote about\u003cem\u003e puls punica\u003c\/em\u003e, a sweet recipe made with farro puls, cheese, honey, and eggs.\u003c\/p\u003e\n\u003cp\u003eCorn makes its appearance in the Italian peninsula thanks to the merchants of the Republic of Venice, who introduced corn to the lagoon area of Polesine (today's Rovigo) as well as the fertile Valsugana. According to many researchers, the first plantation of corn in the lagoon of Venice dates back to the mid 1550s. From then on, after successfully growing, corn plantations spread rapidly west throughout the entire Pianura Padana and East towards Friuli.\u003c\/p\u003e\n\u003cp\u003eInitally the corn cobs used to be boiled and grilled. A few decades later in Polesine, abundant corn crops began to be hanged under roofs and awnings in order for it to be dried and ground. The flour immediately became a subsitute to grain puls, and mixed with water over fire to create the soft mash batter we now know as Polenta.\u003c\/p\u003e","products":[{"product_id":"coarse-white-polenta-bramata-bianca","title":"Bramata Bianca - Coarse White Polenta","description":"\u003cp\u003eWhite polenta is usually served in Venice and the surrounding area, as well as in Friuli, where it is known as \u003cem\u003ePolenta Bianca\u003c\/em\u003e.\u003c\/p\u003e\r\r\n\u003cp\u003eBramata Bianca is made from vitreous white corn that is dried and ground to a coarse meal, in the same manner as Bramata polenta. Served both soft and hard, white polenta is present in almost every restaurant around the lagoon of Venice and around the coast line of Trieste. \u003c\/p\u003e\r\r\n\u003cp\u003eFor a soft polenta, boil 3 quarts of water and pour the white polenta in gently and stir for 30-45 minutes. For a firm, dense polenta, boil 2 quarts of water and proceed as usual. Pour in an oiled cookie sheet or mold and let cool before slicing and grilling or frying. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363252512,"sku":"08005","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-bramata-bianca-polenta.jpg?v=1771937859"},{"product_id":"coarse-yellow-polenta-bramata","title":"Bramata - Coarse Yellow Polenta","description":"\u003cp\u003ePolenta Bramata is the \"oracle\" of all Italian polenta. Rustic, coarse, hearty, and golden yellow, this polenta will surprise anyone with its aroma, texture, and taste. \u003c\/p\u003e\r\r\n\u003cp\u003eBring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Bramata in slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30-45 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.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363285280,"sku":"04212","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-bramata-polenta.jpg?v=1771937863"},{"product_id":"coarse-yellow-polenta-with-buckwheat-taragna","title":"Taragna - Coarse Yellow Polenta with Buckwheat","description":"\u003cp\u003eA typical polenta of the Valtellina and the Alpine valleys north of Brescia and Bergamo, Taragna is coarse Bramata polenta blended with nutty buckwheat flour. In Italy it is commonly known as \"\u003cem\u003epolenta nera\u003c\/em\u003e\" (black polenta).\u003c\/p\u003e\r\r\n\u003cp\u003eBring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Taragna slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30-45 minutes with a wooden spoon. Taragna polenta is usually served runny and very fluid, in soup bowls. Add cubes of Fontina, Taleggio or Castelmagno cheese, or top with sausages or a pork ragu'. \u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363383584,"sku":"04250","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-taragna.jpg?v=1771937866"},{"product_id":"fine-yellow-polenta-fioretto","title":"Fioretto - Fine Yellow Polenta","description":"\u003cp\u003eFioretto 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.\u003c\/p\u003e\r\r\n\u003cp\u003eBring 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.\u003c\/p\u003e\r\r\n\u003cp\u003eUse 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.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363481888,"sku":"04267","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-fioretto-polenta.jpg?v=1771937870"},{"product_id":"quick-cooking-instant-polenta-lampo","title":"Lampo - Quick-Cooking Polenta","description":"\u003cp\u003eQuick-cooking polenta ready to serve in just five minutes!\u003c\/p\u003e\n\u003cp\u003eLampo polenta is made from partially steamed coarse Bramata polenta. After milling, the polenta is essentially pre-cooked: the flour is steamed at 80\u003cb\u003e°\u003c\/b\u003eC for a few minutes, then cooled and milled once again in order to obtain a finer meal. Thanks to the steaming process, the polenta retains its aroma and taste as well as its nutritional value. This gentle process allows the polenta to cook in 5 minutes rather than the 30-40 minutes that regular Bramata requires.\u003c\/p\u003e\n\u003cp\u003eBring 2 quarts (2 liters) of water to a boil, add a tablespoon of salt and pour the polenta into the water very slowly, whisking it vigorously to avoid forming lumps. Once well blended, lower the flame to low and continue to stir with a wooden spoon for about 5 minutes. Serve immediately in soup bowls topped with cheese or sauce. Alternatively, pour onto an oiled cookie sheet or mold and let it cool until firm before using.\u003c\/p\u003e","brand":"Manicaretti-us","offers":[{"title":"Default Title","offer_id":51263363514656,"sku":"04229","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/6567\/1712\/files\/moretti-lampo-polenta.jpg?v=1771937874"}],"url":"https:\/\/www.manicaretti.com\/collections\/polenta.oembed","provider":"Manicaretti","version":"1.0","type":"link"}