Moretti Polenta Bramata Bianca (White Polenta) is made from the vitreous white corn, which is air-dried and ground in the same manner as Bramata polenta to a coarse meal. It has a fine texture and delicate flavour. Cooking time is around 30-50 mins.
White polenta is traditionally found in Venice and the surrounding area, as well as in Friuli, where it is known as Polenta Bianca. Almost every restaurant around the lagoon of Venice and around the coast line to Trieste will have some form of white polenta on the menu. It can be prepared soft or firm and often to accompany seafood.
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.