A medium ground yellow meal from husk-ripened maize, vacuum packed to retain freshness. This yellow polenta is made in the traditional bramata style which requires long, slow cooking. Try making crispy polenta - once cooked, leave to set in an oiled baking tray, Slice into pieces and fry until crispy.
La Grande Ruota is a small family-owned company located near Brescia in Lombardia, Northern Italy. Established in 1853, their polenta is still produced using traditional methods. An ancient stone grinding process helps maintain the integrity of the grain, ensuring vital fibre and nutrients are retained.
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