Polenta, Instant

Nutritional Info

Nutrition Facts

about 14 servings per container
Serving Size: 2 tbsp (31 g)

     Calories from Fat0

Amount Per Serving and/or % Daily Value*

Total Fat0 g (0%)
     Saturated Fat0 g (0%)
     Trans Fat0 g
Cholesterol0 mg (0%)
Sodium0 mg (0%)
Total Carbohydrate24 g (8%)
     Dietary Fiber1 g (5%)
     Sugars0 g
Protein2 g

Vitamin A0%
Vitamin C0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

Calories per gram:
Fat Protein     ●Carbohydrates 

16 oz.

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Polenta, Instant
Product Details

Real Italian style yellow cornmeal. Fine Italian products. Since 1862. Cooks in 5 minutes. All natural. www.ferrarabrand.com.


Granulated Italian Corn Meal.


Cooks in 5 minutes. Basic Cooking Method (serves 6-8): 4 cups water; 1 tablespoon salt; 1/2 lb cornmeal polenta. Bring water to a boil in a large, heavy pot. Add salt and reduce heat to simmer. Stirring constantly with whisk, slowly add cornmeal to water. Continuing to whisk, cool for approximately 5 minutes. Polenta will become very thick. When polenta comes away from the sides of the pot cleanly, using a spoon or spatula, remove from heat and let sit for two minutes, uncovered. Transfer polenta into warmed serving bowl. Top with your favorite pasta sauce and cheese or as desired. Variations: Baked or Grilled Polenta: Use basic cooking method, then pour polenta onto a large wooden board or flat platter. Smooth polenta evenly with spoon or spatula until it is about 2 inches thick. Let cool for 5-10 minutes or until solidified. Cut into slices 1/2 inch wide and 4-5 inches long. Polenta is ready for grilling or baking. Variation: Cut polenta into triangles or any cookie cutter shape. Fried Polenta: Use basic cooking method, then pour polenta onto large wooden board or flat platter. After polenta solidifies (5-10 minutes), cut into desired shape. Pour 1/2 inch of olive oil or vegetable oil into a large skillet and heat until hot but not smoking. Fry polenta slices on both sides until golden. Drain on paper towel and serve. To Store: Once formed polenta may be wrapped and refrigerated for up to 5 days or stored frozen for up to 3 months. Unused polenta can be stored in a re-sealable plastic bag and kept in a cool dry place for up to 3 months. Do not refrigerate. Buon appetito!


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