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Italian corn flour 100%
The best way to store flour is in an airtight storage container in a dry place and in a dark place, such as a pantry.
Polenta is an ancient dish of Italian origin based on cereal flour. How to cook: Boil the water and add a pinch of salt. When the water is gently boiling, pour in the instant polenta. In the meantime, start mixing, possibly with a wooden ladle. Usually after about 8 minutes it is ready. If you want it thicker and less liquid, cook it more. Polenta tastes a lot like corn and it's texture remind porridge. Gluten-free.
How to Cook: Combine 1½ liters (6 ½ cups) water, salt, and olive oil in a 5½ liter (6-quart) pan with a lid. Bring to a boil over high heat. Slowly pour in the polenta and stir with a wooden spoon or a whisk to break up any lumps. Be careful that you don’t splash yourself. Reduce the heat to low, cover the pan, and simmer for 12 to 15 minutes. Remove the lid and stir occasionally to prevent sticking.