SIDE DISHES

Polenta reminds us of our childhood days, when it was prepared by our grandmothers or mothers. As children we also loved wheat semolina. Why not continue to enjoy it in some new and interesting ways?

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Polenta

Let our polenta take you back to your special moments! This instant corn semolina is a perfect accompaniment to so many dishes. Easy to prepare and in addition to the classical packaging, it also comes in a box with practical closure.

Recipes

Wheat grits

Our favourite childhood treat is still here! Wheat semolina is quick and easy to prepare. In addition to the classical bag packaging, it is now also available in a box package with practical closure.

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Tales from the cup

Baghrir - Moroccan pancakes with Bianka

30 minutes

Grits dumplings with plumps

Cook the grits in milk with the addition of salt and sugar as instructed on the packaging. Cover the milk with adhesive foil to prevent the crust from forming and allow it to cool. When the grits cools down, add the egg and gradually add the flour. It may not need all the flour. Form the mixture into a roller and cut into eight pieces. Lay out each piece in the palm of your hand, then put on half a plum and a little cinnamon and hang up the other half. Wrap the dough around it and form it into a ball. Boil the balls in boiling salty water for 10 minutes or until they emerge to the surface. Melt butter in a pan, add bread crumbs, cinnamon and brown sugar and fry everything briefly to make the crumbs glaze. Roll the boiled balls into crumbs. Bon appetite!

1 hour

Polenta protein porridge with yogurt, raspberries and vanilla

Put water, almond milk, salt, sweetener and coconut oil in the pan, heat it and wait for it to boil. Then add the polenta and cook

20 minutes

Franckpedia

Did you know?

Milk

Milk is the natural secretion of the mammary glands of animals kept in husbandry, obtained from one or more milkings, with nothing added or removed. Though milk is characteristic to many animals, in the food industry, the term milk refers exclusively to cow milk, and its composition is not changed during technological processing. This white fluid is the main source of nutrition for mammalian young prior to starting on different foods. In addition to being rich in the mineral calcium, its complex chemical composition also includes milk fat and lactose, and the proteins casein, lactalbumin and lactoglobulin, which are synthesized in the mammary gland, while other components of milk, such as enzymes, vitamins and immunoglobulins are passed into the mammary gland directly from the blood. In the food industry, milk is subjected to the processed of pasteurisation or sterilization and homogenisation, after which it is considered a finished product, or raw material in the production of dairy products, such as yogurt, cheeses, etc.

Author Helena Simon

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