The Lampo polenta is made with Bramata polenta. After milling, the polenta is basically pre-cooked: the flour is steamed at 80 C for a few minutes, then cooled and milled once again in order to obtain a finer meal. Thanks to the steaming process, the polenta retains its aroma and taste as well as its nutritional value. This gentle process allows the polenta to cook in 5 minutes rather than in 30-40 minutes, as the regular Bramata polenta does.
Bring 2 quarts (2 liters) of water to a boil, add a tablespoon of salt and pour very slowly the polenta into the water, whisking it vigorously to avoid forming lumps. Once well blended, lower the flame to low and continue to stir with a wooden spoon for about 5 minutes. Serve immediately on soup bowls topped with cheese or sauce. Pour onto an oiled cookie sheet or mold and let it cool before using.
- 1.10 LBS