CORN FLOUR POLENTA: PRECIOUS ANCIENT CORNS

Our starting point is the ancient and renown corn from Bergamo, naturally harvested in Val Seriana. To this precious raw ingredient, we add a traditional milling with stone, as the tradition requests. The result is the famous “Bergamo polenta flour”, a famous and tasty traditional dish.

THE POLENTA YOU DON’T HAVE TO STIR!

Agrigal uses only wholemeal corn flour, in this way it keeps the oily corn properties. That’s why there’s no need to stir it while you’re cooking your polenta. There’s no risk the flour will stick to the pan while you prepare it! Once the flour is mixed with boiling water, keep it on the cooker for an hour and a half. This way, you’ll get the traditional polenta from Bergamo: minimum effort, maximum result!

MAIZE FLOUR POLENTA RECIPES

The Bergamo polenta can be consumed as a single dish, or as a side dish for any type of meal. Visit our culinary blog, Blog Corn, to discover lots of ideas about organic maize flour recipes. An example is the traditional polenta with stew or our personal variation.