Polenta is a staple of Northern Italian cooking and one of our favorite ways to showcase corn when the vegetable itself is out of season! We’ve gone ahead and slow cooked Anson Mills Polenta then finished it with a purée of confit garlic and a ton of Parmigiano-Reggiano. Once cooled, we use this mixture to fill agnolotti.
INGREDIENTS: Anson Mills polenta, garlic, Parmigiano-Reggianno, butter, 00 flour, egg, salt
Contains wheat, egg, dairy
STORE IN FREEZER. COOK FROM FROZEN.
Approx. 1 Lb of Pasta