White corn polenta comes from the Veneto region, it has a fine texture and delicate flavour. Cooking time 30-50 mins. Polenta Bianca is made from white corn, which is air-dried and ground in the same manner as Bramata polenta to a coarse meal. White polenta is traditionally found in Venice and the surrounding area, as well as in Friuli, where it is known as Polenta Bianca. It can be prepared soft or firm and often to accompany seafood. For a soft polenta, boil 600ml of water for every 100g of polenta. Pour the polenta into the boiling water gently and stir for 40-50 minutes. For a firm, dense polenta, boil 400ml per 100g and proceed as usual for a firm polenta. Once cooked and densely textured, pour in a well-oiled baking tray and allow to cool and set before slicing and grilling or frying. The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.

Polenta Bramata is the "oracle" of all Italian polenta. Rustic, coarse, hearty, and golden yellow, this polenta will surprise anyone with its aroma, texture, and taste. Bring 2 quarts (2 liters) of water to a boil, preferably in a copper pot. Add a tablespoon of salt. Pour the package of Bramata in slowly and whisk vigorously until well-blended in order to avoid lumping. Once bubbling, lower the flame and continue to stir for 30-45 minutes with a wooden spoon. Cook until the desired consistency is reached and pour over a wooden board or soup bowls and serve immediately topped with your favorite sauce, cheese, or meats. The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.