Polenta>>

Polenta & Spelt Flour Sobrino products are quality and
tradition merged together. The raw material is selected
from organic agriculture and only from crops locally
grown, therefore guaranteeing the absence of genetically
modified grains. Special care is also taken on research,
particularly of disappearing old varieties of corn and
wheat. The processing methods are strictly artisan, as
the mill is 200 years old. The slow grinding of the grains
enhances the taste and doesn’t modify any of the
nutritional values, making this product truly special and
unique in fragrance and taste. These products are
commonly used by top quality restaurants, for
homemade pasta, bread, polenta, cakes & biscuits.

Polenta Gustosa

Ingredients:
300g yellow polenta flour
1lt lightly salted water
8 anchovies
2tbs. of butter
Parmesan and Asiago cheese to sprinkle on top

Method:
Bring water to the boil, lower the flame and start adding the flour very gently, making sure you stir
constantly otherwise lumps will form. Once all the flour has being added keep polenta simmering for
about 40min being careful that it doesn’t stick. Just before your polenta is ready, chop the anchovies
and quickly fry in the butter, pour polenta into a well-buttered baking tray and top with the anchovies
sauce. Sprinkle with the Parmesan and Asiago cheese and bake in hot oven for 5 minutes. Remove
the polenta from bakingtray, cut into oblong pieces andserve with melting curls of butter on top.