Polenta makes an excellent replacement for bread crumbs to give crunch. It's main use though is being served as a replacement for potato by cooking into a creamy thick paste. You can even use it as a gluten-free alternative to flour in baking, most famously in polenta cake.
To cook: Add 1 part of polenta to 4 to 5 parts hot water. Add seasoning as desired. Bring back to the boil then stir whilst simmering for approximately 45 minutes
Country of Origin:
France (Processed in the UK).
Store in a cool dry place away from direct sunlight.
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