Prepared for a tasty polenta enriched with pore mushrooms
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Suggestions: boil about 2 liters of salt water. Pour in the flour and cook for five minutes, stirring until reaching the cooking and the desired density. Serve with a little butter and a sprinkling of Parmesan cheese.
Ingredients: precooked corn flour, herbs, porcini mushrooms (boletus edulis rel. Group min 3%), garlic, parsley.
Cross Contamination: Cereals, peanuts, soybeans, dried nuts, celery, sesame seeds, mustard, dairy products, sulfites (present in raw materials such as garlic and onion)
Best before: 12 months from date of manufacture.
Store in a cool, dry place away from heat and direct light
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