It is with the arrival of autumn that the sales of corn flour increase consistently. No wonder: with the first cold ones you immediately want a good plate of steaming polenta. An infallible recipe, which brings a touch of warmth to the table, and which immediately creates a festive atmosphere. But in addition to the classic combinations with cheeses, meats and fish, polenta is also a perfect comfort food from reinterpret in a delicious way and transform into finger food to be enjoyed with an aperitif or nibbling on the sofa, in front of the TV. And not only: beyond the polenta, the corn flour is an ingredient with many unexpected sides to discover: imaginative cooks wanted for explore them!
Corn flour, a thousand virtues
For starters, cornmeal is a natural product, healthy and genuine, which is both traditional and modern. First of all because the corn flour is suitable for everyone (also because it is gluten-free). And then because it is very eclectic: as well as using it to prepare the polenta, corn flour is an ingredient that lends itself to many other recipes and is also a "lifesaver" that solves a thousand situations. Corn flour allows you to obtain a crunchy breading perfect for fried fish and shellfish (in particular for squid and squid), while used instead of wheat flour it allows you to prepare sweets, breads, biscuits or crackers with a rustic consistency and a golden color (or exquisite Tortillas, like the ones opposite, proposed with spring onion cream). Even polenta, beyond its classic form, lends itself to many easier and smarter interpretations. Just keep it firm and cut it into molds to make the base for it bruschetta delicious, stuffed with seasonal vegetables (such as thistles, broccoli, artichokes and mushrooms). Or make slices from polenta to be used instead of bread in an unusual Mozzarella in polenta carriage (as in the photo above) or to be used to obtain nice sandwich, enriched with legumes and tomatoes, salami and cheese, anchovies and butter, smoked herring and sour cream. Or cut the polenta into thin strips and fry them, to obtain crunchy chips to be dipped in creamy sauces, such as guacamole. Finally, have you ever tried to serve white polenta in a salad with escarole, buffalo mozzarella, apples and herring?
The new wave of cornmeal
These thousand, tasty and unusual variations of corn flour all have one element in common: the importance of choosing a quality product, obtained "as tradition dictates" but also proposed in a more practical and modern way. As does Molino Rossetto, with its wide and complete line of corn flours and instant polenta. Again, as always, Molino Rossetto he started from tradition and reinterpreted it in key Contemporary, to meet the needs of quality ingredients and that help to cook in a healthy and tasty way, but also simple and fast (as in the case of polenta chips opposite).
Italian, sustainable and zero waste
Molino Rossetto has explored the whole world of corn and so today it is able to offer a truly rich range of flours. The flagship is the Corn flour for polenta, obtained from coarse ground corn, which gives a rustic and excellent polenta toasted with melted cheese or vegetables, and Corn flour for instant polenta, already precooked and ready on the table in just five minutes. Two unique products, which Molino Rossetto obtains from supply chain corn 100% Italian and which it proposes ininnovative and exclusive Vpack: a package that combines sustainability and practicality and that has been awarded with the ADI Packaging Design Award 2019.
A package in step with the times
Vpack is easy to pack stow in the kitchen, because it is solid and sturdy, and is easy to use thanks to its characteristic “V” shape and cap dispenser, so it can be handled easily and easily poured into the cooking water. Molino Rossetto has also equipped it with a transparent side window and a measure which shows the quantity of the remaining product: so you don't need the scale. Vpack is also an anti-waste packaging: thanks to its resealable cap, allows you to store the product in a practical and safe way, without having to transfer the flour into other containers. And when it's empty it is completely recyclable: it is made with paper (moreover certified FSC® as it comes from responsibly managed forests), and the bio-plastic cap, obtained from plant sources. Then, Vpack is disposed of in the paper and recycled 100%.
Not one, but many flours
With Molino Rossetto you can discover the different faces of corn flour: the Corn flour for polenta it is ideal for rich and tasty single dishes and to obtain pleasantly crunchy breading; there Fioretto corn flour, with a fine grain and a delicate flavor, it is perfect for soft polenta and sweet recipes White corn flour it is recommended to accompany fish-based sauces and dressings.
Unique ingredients for easy chic dishes
They are dedicated to those who want to cook polenta more quickly than flours snapshots by Molino Rossetto: yellow, white is taragna (corn and buckwheat flour) allow you to bring a steaming plate of polenta to the table in just five minutes. Very comfortable and really problem solving are the prepared for polenta proposed by Molino Rossetto: in the two versions, with mushrooms or cheeses, they give life to tasty and savory dishes even when you have little time available or the fridge is empty.