Carefully selected corn cobs from the Bergamo plains are carefully husked and dried in temperature controlled ovens to ensure an even texture to the resulting polenta. The corn ears are crushed and de-grained, and the kernels are stone ground to a fine meal with the hull and germ, lending more flavor and nutrition to the polenta.
Bring 2 quarts (2 liters) of water to a boil, preferably in a copper cauldron. Add a tablespoon of salt. Pour the package of Fioretto slowly and whisk vigorously until well blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30 minutes with a wooden spoon. Cooked until the desired consistency and pour over a wooden board or soup bowls and serve immediately topped with your favorite sauce, cheese or meats. Use instead of cornmeal in making cakes and breads, as well as in making batter for frying vegetables and shrimp for additional flavor and texture.