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Roland Polenta, for quick cooking that provides a filling, satisfying alternative to potatoes, bread or rice. Polenta is a staple of Northern Italy where it originated as peasant food, it’s made from creamy, golden-yellow cornmeal known as “Italian grits.” Polenta pronounced [poh-LEHN-tah] is made from ground cornmeal, that when boiled in water turns into mush or porridge, and it can be eaten directly, fried, grilled or baked. Polenta can also be made from ground white or yellow cornmeal, though it’s most often made with coarse yellow cornmeal.