Corn flour

Obtained from a mixture of ancient Piemontese corn varieties (Pignoletto rosso, Ottofile, Nostrano dell isola) stone ground.

Ideal for:

Cooking time:

60 min

Choose package:

Choose quantity:

€ 3.70

All prices are VAT included

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Description

Our corn flour is a mixture obtained from the grinding of ancient varieties from Piemonte, this product closely linked to our local tradition, has been for decades and still is the most representative of the Vecchio Mulino. The raw material comes from small farmers who with passion and dedication keep the ancient varieties of Piemonte corn alive.

In kitchen

Classic Polenta

Bring salted water to the boil in a saucepan. Add the flour, stirring continuously with a whisk to avoid lumping. After pouring the remaining flour into the saucepan, continue stirring for a few minutes. Simmer for the time indicated in the instructions.

Polenta concia

Ingredients:

(for 4 people)

350 gr corn flour
1 litre water
200gr fresh/medium Oropa toma cheese
100gr maccagno cheese
100gr organic butter
salt as required

Bring the already salted water to the boil in a large copper pot. When the water arrives at boiling point, add the flour and mix vigourously with a whisk to avoid lumping. Once the mixture is smooth, proceed with the ccoking process, keeping the polenta not too thick, but smooth and creamy. If the polenta thickens, add some hot water to dilute. Continue cooking for a further 50 minutes. When the polenta is ready, add the cheese, toma and maccagno, choppped or cut in thin slices. Continue stirring for a further 10 minutes, until the cheese has completely melted into the polenta, creating a creamy mixture. Melt the butter in a small saucepan, browning as required. Remove the polenta from the cooker,serve in hot dishes and add the desired amount of butter to each dish.