Moretti Polenta Bramata is yellow corn that has been air-dried in the Moretti barns and then stone-ground to produce this traditional polenta. This particular ‘Bramata’ polenta style from the Moretti family is yellow and coarsely textured with a cooking time of between 40-50 minutes.
Whether presented in a firm wedge or soft and steaming, polenta makes a wonderful warm side dish that complements so many other flavours. Polenta can be cooled into a solid form and then cut into portions to be grilled or fried. It can also be used to make biscotti and other sweets.
The Molini Moretti story began in 1922 when Aristide and Carolina Moretti rented a maize mill at Campagnola, in the province of Bergamo. That was the beginning of the Aristide Moretti company. Selecting the best varieties of maize flour, Aristide invented the recipe for polenta flour, still famous today the world over.