Polenta Taragna

Serve it alongside grilled sausages or your favorite slow-cooked meat, top it with sautéed mushrooms, or pair it with tender braised cabbage. For something simple, add a few slices of cheese and let them melt into the warm polenta.

Yes! For softer polenta, stir in a little extra hot water at a time until it reaches the consistency you like. For firmer polenta, cook it a little longer, stirring to keep it from sticking.

Yes! Each pouch serves 2–4, so half a pouch makes 1–2 portions. Stir the dry mix well before dividing it to help distribute the ingredients evenly. For half a pouch, use 550 ml of water and ½ tablespoon of oil. Follow the usual cooking instructions and keep the cooking time the same. Reseal the remaining mix and store it in a cool, dry place.

Yes! Refrigerate the cooked polenta promptly in a covered container and use within one to two days. It will firm up as it cools. To soften it again, reheat gently in a saucepan, stirring and adding a little water at a time until steaming hot throughout. Only reheat once.

Once cooked and chilled until firm, cut the polenta into slices. Grill or pan-fry with a little oil until golden, or bake with cheese and your favorite sauce until hot throughout. Yesterday’s polenta, a whole new dinner.

Keep the unopened dry mix in a cool, dry cupboard, away from heat and moisture. The best-before date is printed on the package.

Once opened, reseal the package tightly or transfer the mix to an airtight container. Keep it cool and dry, and use it by the best-before date.

Once cooked, refrigerate any leftovers promptly in a covered container and use them within one to two days.