Polenta Bramata Molino di Borgo – Coarse Grind

A creamy polenta in the evening, grilled the next day

Instant polenta is quick to make, but stays flat. Bramata, with its coarse grind, takes time and a wooden spoon: the grains swell slowly and give a dense, velvety polenta that can be sliced and grilled the next day.

What you will taste

• Texture: creamy and dense straight from the pot, crisp once grilled.
• Aromas: toasted corn, slightly earthy.
• Taste: mild and milky when hot, more full-bodied once fried in the pan.

How to use it

• Soft, with an ossobuco or a sausage ragù.
• The next day, in thick slices grilled in olive oil, with melting gorgonzola.
• With a grilled sausage and pan-fried mushrooms.

Where it comes from

Molino di Borgo San Dalmazzo is the mill of the Cordero family, in Borgo San Dalmazzo, in the province of Cuneo, in Piedmont. Luigi Cordero founded it in 1958 and at the time ground grain for the bakeries of the surrounding area. Bramata is the name northern Italy gives to coarsely ground polenta.