Racionella – Fine corn grits

Gluten-free, GMO free.

It is made only from maize without genetic modification, grown in the Slovak Republic.

An excellent and tasty alternative to classic wheat semolina. Suitable for the preparation of children’s gluten-free semolina porridge, for thickening soups and for the production of gluten-free pastries.

Allergens: May contain traces of peanuts, nuts and soy.

Storage: Store in a dry place and protect from direct sunlight

Instructions for use: Slowly add semolina to boiling milk with constant stirring and cook for about 9 minutes, until thickened.

TIP for you:

Polenta – side dish

-250g corn flour

-300ml hot water *

-700ml milk *

-salt, ground black pepper, herbs

* Note: If we cook polenta in water and milk, it will be softer.

Bring the water with the milk to a boil and slowly add the corn grits while stirring constantly. We are careful not to form lumps. Reduce the temperature and cook for about 20 minutes, stirring constantly, until the slurry separates from the container. Season with butter, salt, black pepper, sprinkle with herbs and serve as a side dish. If we want a thicker porridge, we add more semolina. If we want thinner porridge, we add more water or milk.