CORN POLENTA, WHITE COARSE - Kosher/Gluten Free

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CORN POLENTA, WHITE COARSE - Kosher/Gluten Free

WHCPOL-10

Description:

Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern-day Cuba, some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. Polenta can carry many different flavors and is a filling, nutritious dish.

Ingredient Statement:

Degermed White Corn Grits.

White Polenta is coarsely ground White Cornmeal, used in Italian cooking. Season with herbs, spices, sauteed mushrooms, sun-dried tomatoes, or garlic to make a delicious side dish or entree. Polenta can be sliced, baked, or fried. Serve Polenta hot and topped with maple syrup for breakfast.

Recommended Preparation Instructions:

Bring 4 cups water or stock to boil, very slowly whisk in 1 cup polenta. Simmer and stir frequently for 5-10 minutes, until very thick. Place in a greased bread pan, chill 2 hours. Slice and prepare as desired.

Product Description

Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern-day Cuba, some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. Polenta can carry many different flavors and is a filling, nutritious dish.

Physical

Color: White to beige.

Flavor: Typical of corn.

Size: 25% on a U.S. #18 screen to 10% on a U.S. #25 screen.

Chemical

Moisture: N/A

Sulfites: N/A

Heat Level: N/A

Ingredient Statement:

Degermed White Corn Grits.

Allergen Statement

Contains no allergens.

Packaging & Storage

Shelf Life: Min. 12 months (under optimum storage conditions).

Packaging: Polybag in box.

Storage Conditions: Store in a dry, cool place.

About Nutritional Information

Chieftain Wild Rice Company gathers nutritional information from highly regarded sources.  Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.