Yellow corn is air-dried in the Moretti barns and then stone-ground to produce this traditional polenta. This particular ‘Bramata’ polenta style from the Moretti family is yellow and coarsely

White corn polenta comes from the Veneto region especially around Padua. It has a fine texture and delicate flavour. Cooking time 30-50 mins.

Polenta Lampo translates to Lightning Polenta as it the corn meal has been partially steamed, so that cooking time has become significantly shorter, approximately 8 minutes. Other than that, it has

Taragna Polenta is yellow cornmeal mixed with coarse-ground buckwheat. It originates in Italy's Alpine region like the Valtellina in Northern Lombardy. This quick-cooking version takes just 8 minutes.