Nero Beppino Rice Polenta 500g

Cooking behavior: Bring 1 liter of water to boiling, add 160 g of polenta, stirring continuously for 15/20 minutes. Add a spoon of olive oil, if liked. Ideal served with rich sauces. Excellent enjoyed alone or accompanied with rich seasonings such as mushrooms or cheese. Its intense flavor goes well with fish, vegetables and meat in general.

This rice flour for Polenta is the result of our Nero Beppino rice stone grinding and after 15 minutes cooking, you can eat a soft with a delicate taste Polenta. Our rice flour for Polenta is a genuine product thank to its artisan processing different from industrial technology which remove most of rice main nourishing qualities. 

Cooking time: 15 - 20 minutes

Ingredients: Comune Originario Nero Beppino rice flour for polenta

Preparation: Bring 1 liter of water to boiling, add 160 g of polenta, stirring continuously for 15/20 minutes. Add a spoon of olive oil, if liked.

Preservation: store in a cool (4° - 17°) dry place

Best before: 18 months from the processing date

Net weigth: 500 g

Origin: this rice flour for Polenta is produced in Italy in our rice mill in Isola della Scala, Verona