Grain

Polenta Taragna is an Italian gourmet food product of Valtellina in Lombardy, its name derives from Tarela that is the name of the long stick traditionally used to stir the polenta in a pot of copper. Moretti Polenta Taragna is a mixture of maize yellow flour and buckwheat flour that gives it the typical dark color; it takes about 40 minutes to cook in order to obtain a polenta with firm consistency but if you want obtain a consistency more soft you can cook it for less time or you can add some more water.

Polenta is a popular food dish that has long been common in Italian and other European cuisine, but has recently gained attention in the United States as well. It is made from ground cornmeal, which is then boiled in water to create a porridge-like substance.

Used to make traditional old-fashioned tapioca pudding, an all-American favorite dessert. Pearl tapioca is a healthy grain, which is low in saturated fat and is great for a gluten-free diet.

Kasha, or buckwheat groats, is native to central Asia and was introduced to Europe by the end of the Middle Ages. Perhaps due to its long history and travel across continents, the term kasha has come to refer to a variety of cereal-type products. In America, the term refers to roasted buckwheat groats, which have a toasty, nutty flavour. In Russia, kasha is used in a broader sense for a variety of cooked grains, including buckwheat, millet and oats. Buckwheat kasha is not a true cereal, since it is not a grass. Its kernels are actually achenes, which are dry fruits similar to the seeds of strawberries. While buckwheat may be known to many, particularly as a flour in pancakes and other specialty items, this month we will focus on kasha, a nutritious and tasty alternative to better-known grains.

Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern day Cuba some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. This dish comes from the Lombardy and Veneto regions of Italy. Polenta can carry many different flavors and is a filling, nutritious dish. Fine Polenta has a slightly less coarse grind than traditional Polenta and has a shorter cooking time.

The holy grail of grits. Ready in 15 minutes or less, these medium-grind grits deliver slow-simmered, rich flavor in a fraction of the time. Velvety smooth with a nutty, buttery finish, they work equally well for Southern classics like Shrimp & Grits or traditional Italian polenta. Non-GMO, gluten-free, and vegan.

*Processed in a facility that also handles wheat.

Imported Italian Polenta. In the Lombardia region, the Moretti family has been attentively growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully stone ground and vacuum-packed to retain the cornmeal’s natural freshness and flavor.