Coarse yellow cornmeal flour, grainy and tasty, polenta bramata is the most common and versatile Italian polenta: a rustic, stone-milled corn flour. In traditional Italian cuisine, polenta is eaten with a knob of butter and stracchino cheese, but can also be used as a bed for meat, fish or mushrooms. Try even coating fish or potato chips in the Polenta Bramata before roasting or frying for a crispy outer coating.
