Trentino-style polenta with porcini mushrooms

A typical Trentino recipe, with porcini mushrooms and stone-ground flour. Our corn flour is certified gluten-free. GMO-free. Our Arnaboldi Trentino-style polenta with porcini mushrooms is free of additives and added glutamate and is naturally rich in fiber.

Free from preservatives and colorants, free from monosodium glutamate for a more natural and clean taste, rich in fiber to aid digestion and intestinal motility, free from genetically modified corn to have all the guarantees of a safe product.

Ready in just 5 minutes!

Portions: 3 Net weight: 175 g

Ingredients
Preparation
Nutritional info

Precooked corn flour, skimmed milk powder, dried porcini mushrooms 4.1% (Boletus Edulis and related group), palm vegetable fat ( caseinates ), salt, lactose , yeast extract, dehydrated garlic, dehydrated onion, dehydrated parsley, flavourings

Tempo di cottura: 5 min
Sui fornelli. Porta ad ebollizione in una pentola 800 ml di acqua con una noce di burro, Ad ebollizione, versa il contenuto della busta nella pentola, mescolando frequentemente, Cuoci fino a completo riassorbimento dell’acqua (5 min. circa).
Per un piatto più ricco. Per arricchire il piatto aggiungi del prezzemolo tritato e del pepe nero macinato fresco.
Vino consigliato: Lagrein

Nutritional values average per porzione (87,5 g)

Energy value	210 kcal 889 kJ
Fats	2,9 g
of which saturated fatty acids	1,1 g
Carbohydrates	38,5 g
of which sugars	5,6 g
Fiber	3,8 g
Proteins	5,6 g
Salt	1,0 g