Bramata white corn flour for polenta.
This flour is a must in Northern Italy.
Bramata indicates that it has been coarsely ground to obtain an authentic polenta.
For best results, bring 2 litres of salted water to the boil, pour in the 500 g of polenta. Cook for 40 to 50 minutes, stirring constantly. During cooking, adjust the amount of water to the desired consistency.
Soft or firm, it can be used in many recipes.
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