Bartolini Traditional Italian Polenta 300g | FINE & WILD UK

Bartolini Polenta

Name: Bartolini Polenta
Brand: SPECIALITY FINE FOOD TRADERS
SKU: BAR125
Price: 3.50 GBP
Availability: InStock

£3.50

Net: 300g Lombardy, Italy

Stone-ground polenta from Bartolini — premium-grade maize from the plains of northern Italy, milled to a medium-coarse texture for the authentic creamy consistency of traditional Italian polenta.

Bartolini Polenta

£3.50

Polenta is one of the oldest staples of northern Italian cooking — ground maize, cooked slowly in liquid until it forms a thick, creamy porridge that serves as the base for everything from rich stews and braised meats to grilled vegetables and melted cheese. This version is made by Bartolini using premium-grade maize grown in the fertile plains of Lombardy, stone-ground to achieve a medium-coarse texture that produces the best results. The stone-milling process preserves the natural sweetness of the corn and creates the slightly granular consistency that is essential to proper Italian polenta — too fine and it turns to paste, too coarse and it never fully softens.

Polenta's role in the kitchen is as a vehicle for other flavours. Served soft, it provides a creamy, comforting base for braised oxtail, osso buco, wild mushrooms, slow-cooked ragùs, and rich cheese sauces. It absorbs cooking juices and pan sauces readily, making it an excellent alternative to mashed potato or pasta alongside sauced dishes. Allowed to cool and set, it can be sliced and grilled or fried until crisp on the outside and creamy within — a preparation that works well as a base for bruschetta-style toppings, alongside grilled meats, or served with aged cheese and charcuterie.

Producer: Bartolini, family-owned since 1904. The company maintains traditional stone-milling methods at their Lombardy mill, ensuring each batch meets their standards for authentic Italian polenta.

Storage: Ambient. Store in a cool, dry place.

Net: 300g

Allergens: May contain traces of gluten. Produced in a facility that processes cereals containing gluten.

Polenta requires slow cooking and constant attention during the first few minutes, but is straightforward once you know the method.

Bring 1.2 litres of salted water or stock to a steady simmer (a ratio of roughly 1:4 polenta to liquid). Pour the polenta in a slow, steady stream while whisking continuously to prevent lumps forming. This first stage is critical — keep whisking for the first 3–4 minutes until the polenta has absorbed the liquid evenly and begins to thicken.

Reduce the heat to low and cook for approximately 20 minutes, stirring frequently with a wooden spoon. The polenta is ready when it pulls away cleanly from the sides of the pan and has a thick, creamy consistency.

For soft polenta, stir in a knob of butter and a generous handful of grated Parmigiano-Reggiano. Serve immediately as a base for braised meats, wild mushrooms, stews, or rich sauces.

For grilled or fried polenta, pour the cooked polenta onto an oiled baking tray, spread to a thickness of about 1–2cm, and allow to cool and set completely. Cut into slices or wedges and grill, fry, or bake at 200°C until golden and crisp on the outside.

For extra richness, replace some or all of the water with Salsus chicken stock or beef stock. This adds depth and savoury character that plain water cannot achieve.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Polenta is one of the oldest staples of northern Italian cooking — ground maize, cooked slowly in liquid until it forms a thick, creamy porridge that serves as the base for everything from rich stews and braised meats to grilled vegetables and melted cheese. This version is made by Bartolini using premium-grade maize grown in the fertile plains of Lombardy, stone-ground to achieve a medium-coarse texture that produces the best results. The stone-milling process preserves the natural sweetness of the corn and creates the slightly granular consistency that is essential to proper Italian polenta — too fine and it turns to paste, too coarse and it never fully softens.

Polenta's role in the kitchen is as a vehicle for other flavours. Served soft, it provides a creamy, comforting base for braised oxtail, osso buco, wild mushrooms, slow-cooked ragùs, and rich cheese sauces. It absorbs cooking juices and pan sauces readily, making it an excellent alternative to mashed potato or pasta alongside sauced dishes. Allowed to cool and set, it can be sliced and grilled or fried until crisp on the outside and creamy within — a preparation that works well as a base for bruschetta-style toppings, alongside grilled meats, or served with aged cheese and charcuterie.