Nothing says Italy like its food, and nothing says Italian food like first dishes. Wherever Italians immigrated they have brought their pasta along, so much so today it can be considered a staple of international cuisine; the same could be said of Polenta, first dish that is a staple of Northern Italy. Polenta is cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled. The term is of Italian origin, derived from the Latin for hulled and crushed grain (especially barley-meal); it comes from the same base as "pollen". Maize was not cultivated in Europe until the early 16th century; before the introduction of corn from the New World in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, or chickpeas. Polenta has a creamy texture due to the gelatinization of starch in the grain, and makes a popular breakfast, especially in the Eastern and Southern states. Many gourmet Italian and Mediterranean restaurants feature polenta. In many parts of the world and even Italy, many people still associate polenta as a food for the poor; actually, Polenta in many parts of Italy is a part of everyday eating. In the 1940s and 1950s, polenta was often eaten with salted anchovy or herring, sometimes topped with sauces. And whenever you think about Italian dishes, you can't recognize Tre Mulini's quality: a brand with full expertise in all the flour world. Tre Mulini (literally "Three Mills") offers you a wide range of raw materials and finished products made only with flour and carefully selected ingredients, bringing to your table every day the best of Italian culinary tradition. Preparation of this product It can be heated in a bain-marie water bath in its packaging; heated in the microwave without its packaging; fried with oil or butter, or toasted on the grill. Store in a cool, dry place; once opened, store in the refrigerator and use within 2 days.
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