White polenta is usually served in Venice and the surrounding area, as well as in Friuli, where it is known as Polenta Bianca.
Made from the vitreous white corn, the corn is dried and ground in the same manner as Bramata polenta to a coarse meal. Served both soft and hard, the white polenta is present in almost every restaurant around the lagoon of Venice and around the coast line to Trieste.
For a soft polenta, boil 3 quarts of water and pour gently the White Polenta and stir for half an hour. For a firm, dense polenta, boil 2 quarts of water and proceed as usual for a firm polenta. Pour in an oiled cookie sheet or mold and let cool before slicing and grilling or frying.