Yellow Maranello corn flour ground in an old water mill, as thin as the Vicenza tradition dictates.
Deep yellow in color, originally from Marano Vicentino (hence the diminutive name, due to the smallness of the cob).
Ideal companion of cod alla vicentina, it goes well with skewers and grilled meat or fried fish; toasted is excellent for breading.
It cooks in about 40 minutes.
For the preparation of a soft polenta, a flour / water ratio of 1: 4 is recommended.
Curiosity: nothing is thrown away from polenta. It is born soft, but if left to thicken it can then be grilled or fried; it can always be easily regenerated by adding boiling water; or you can prepare tasty polenta gnocchi.