Quick-cooking polenta ready to serve in just five minutes!
Lampo polenta is made from partially steamed coarse Bramata polenta. After milling, the polenta is essentially pre-cooked: the flour is steamed at 80°C for a few minutes, then cooled and milled once again in order to obtain a finer meal. Thanks to the steaming process, the polenta retains its aroma and taste as well as its nutritional value. This gentle process allows the polenta to cook in 5 minutes rather than the 30-40 minutes that regular Bramata requires.
Bring 2 quarts (2 liters) of water to a boil, add a tablespoon of salt and pour the polenta into the water very slowly, whisking it vigorously to avoid forming lumps. Once well blended, lower the flame to low and continue to stir with a wooden spoon for about 5 minutes. Serve immediately in soup bowls topped with cheese or sauce. Alternatively, pour onto an oiled cookie sheet or mold and let it cool until firm before using.
