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. Bring 800 ml of water to the boil in a saucepan with a knob of butter. Once boiling, pour the contents of the sachet into the saucepan, stirring frequently. Cook until the water has been completely absorbed (approximately 5 minutes).
Per un piatto più ricco. To enrich the dish, add some chopped parsley and freshly ground black pepper.
Vino consigliato: Lagrein

Nutritional values average per serving (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