Bravolli polenta - a tasty answer to modern demands

A little history. Polenta is a traditional dish from northern Italy, a porridge made from very fine grits, as well as the grits themselves. Many centuries ago, millet, barley or chestnuts were used for polenta. Since corn was brought to Europe after the discovery of the Americas, polenta has been made only from it.

The consistency of polenta porridge is similar to semolina. It is soft and tender and sparing to the stomach. It can be given to children and people with a sensitive digestive system.
In addition, compared to semolina, polenta has advantages.

Polenta is not as refined as semolina. This means that it contains more valuable substances for the body. Among them are B vitamins that are useful for the nervous system and metabolism, carotenoids that improve eyesight and antioxidants that prevent the aging of the body.

In addition, polenta has a low glycemic index: only 40 for porridge with water, while the figure for semolina is 70-80. This means that carbohydrates contained in polenta are more slowly digested and enter the bloodstream, which means that the feeling of fullness remains longer and there is no excessive load on the pancreas, which reduces the risk of diabetes.

Corn kernels do not contain gluten (gluten). According to some data, up to 6% of people suffer from gluten intolerance: when they eat wheat and other grains, they experience chronic fatigue, headaches, and stomach discomfort, which go away after switching to a gluten-free diet. Gluten sensitivity is particularly hard for children. Therefore, for children with suspected gluten intolerance it is better to replace semolina with polenta.
A variety of dishes can be made with polenta: unsweetened porridge with water and cheese, tender baby porridge with milk, as a side dish to complicated dishes with sauces, casseroles and puddings. You can serve chilled polenta for dessert with fruit, whipped cream or yogurt. Thick polenta, when cooled, turns into dense tortillas that can be used to make toast or even croutons.

Only three ingredients are needed to make the base for all these dishes: water or milk, salt and grits. Cereal and liquid are taken in a ratio of 1:3 for very thick porridge, 1:4 for a side dish, 1:5 or less - for delicate baby porridge with milk.

Bring water to a boil, add salt. A thin trickle, stirring constantly, pour polenta, turn down the heat and cook until tender, without stopping to stir. Cooking time - up to 3-5 minutes.

If you want you can add butter or grated cheese of any kind - from Parmesan to spicy soft varieties - to the ready hot polenta.

To make polenta delicious and healthy you should choose only the highest quality cereals.
A good polenta is bright yellow. This means it was made from special ripe, selected kernels of corn. If polenta is grayish, it means that poor quality raw material was used for it. Also in polenta there should not be a large amount of white flour - it is very well visible in the golden polenta - as it can lead to the formation of lumps in the porridge.

The polenta must be clean. No foreign matter what you put in it.

Proper polenta is crumbly, without lumps or moisture. If the grits look soggy, it means they haven't been stored properly and can be spoiled. Such groats should not be used.

Bravolli polenta is produced with due account for traditional Italian technology and using the latest equipment it has the traditional taste of real polenta preserving all healthy substances contained in corn and cooks for only 2-3 minutes. That is why Bravolli polenta is chosen by modern housewives who want to manage everything and still eat and please their loved ones with healthy, tasty and varied food.

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