In the Lombardia region, the Moretti family has been attentively growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully stone ground and vacuum-packed … see full wiki
This one is a typical bramata grind. It's coarse, but a little finer than other brands of bramata style polenta, and this one is white instead of yellow. Like all of the Moretti products I have tried this one has a wonderful aroma of ground corn meal as soon as you open the bag. That aroma is an in indication of quality. Also like other polentas from this brand they cook slightly faster than some other brands. That is because Moretti grinds them slightly finer.
Because I wanted to make a creamier polenta I used a 4:1 ratio of water to meal. I normally use a 3.5:1, which is still wetter than most ratios, but this meal absorbs quickly and I did not want it to be too firm or dry. I add a few drops of olive oil and a pinch of baking soda to cold water, then the polenta meal. I then bring up the heat while stirring. I do this to keep it from getting lumpy. Cooking takes from 35 to 45 minutes on medium heat and constant stirring to fully cook it to my preferred consistency.
I tasted the finished polenta and was surprised by the difference in flavor between this and the more traditional yellow. This has a less pronounced corn flavor. For the dish I used a lot of butter and crumpled gorgonzola cheese. For a second batch I used less butter and brie cheese, which turned out to be my favorite recipe (although I had to add some sea salt to that version.)
Overall this white polenta has both a different flavor and slightly different texture than the yellow type. I am sold on the Moretti brand, which I purchase locally. Each bag has been fresh, and each type cooks perfectly.
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