WHOLEGRAIN NERO BEPPINO RICE POLENTA WITH GORGONZOLA CHEESE
Ingredients:
- 160 gr. di Nero Beppino Rice Polenta
- 1 l of water
- Salt as required
- 1 ball of Gorgonzola cheese
How to prepare it
Bring the previously salted water into a pan and pour the Nero Beppino wholemeal rice polenta. Stir with a whisk and cook for 15 minutes. the ‘ball’ of Gorgonzola (the ice cream spoon can help) in the center of the plate, placed on the polenta. Garnish to taste with fresh pepper or vegetables.
SEE THE RECIPE ON THE YOUTUBE CHANNEL
BUON APPETITO!
Mamma Rosetta
How to prepare it
Bring the previously salted water into a pan and pour the Nero Beppino wholemeal rice polenta. Stir with a whisk and cook for 15 minutes. the ‘ball’ of Gorgonzola (the ice cream spoon can help) in the center of the plate, placed on the polenta. Garnish to taste with fresh pepper or vegetables.
SEE THE RECIPE ON THE YOUTUBE CHANNEL
BUON APPETITO!
Mamma Rosetta
Nero Beppino Rice Polenta
Wholegrain and with a sweety flavour, stone milled
Creamy and with an intense aroma, ideal with fish, vegetables and cheeses. Rich in fiber and naturally gluten free.
This rice flour for Polenta is the result of our Nero Beppino rice stone grinding and after 15 minutes cooking, you can eat a soft with a delicate taste Polenta. Our rice flour for Polenta is a genuine product thank to its artisan processing different from industrial technology which remove most of rice main nourishing qualities.
