Preparation: 40 minutes


  • 500 g of Gran Mugnaio Polenta flour
  • 3 litres of water
  • around 15 g of salt.


Put a saucepan containing the water and salt on the heat. When it starts to boil, sprinkle the flour into the water a little at a time, taking care to stir with a wooden spoon to prevent lumps from forming. Leave to cook for at least 40 minutes. For a richer polenta, use half water and half milk. Now your polenta will be tastier and more solid, with a delicious aroma. Start to knead it, and you will immediately feel that it is easily worked, allowing you to achieve a truly smooth, flavourful polenta. Our expert processing of only the best corn and our use of a very specialised technique allows us to produce this more full-bodied type of flour. Ideal to bring out all the flair and flavour of your dishes.

Fioretto Polenta