Polenta is made with ground yellow or white cornmeal (ground maize), which can be ground coarsely or finely depending on the region and the texture desired. Polenta is traditionally a slowly cooked dish. It sometimes takes an hour or longer and constant stirring is necessary. The time and labor intensity of traditional preparation methods has led to a profusion of shortcuts.

In South Africa, cornmeal mush is a staple food called “meali pap”; elsewhere in Southern Africa it is called phutu-(pap) or is'tshwala. It is similar to polenta but most often it is not as dense.

Polenta has a shelf life of 12 months when stored in a cool and dry place. Should be protected from direct exposure to sunlight and heat sources.
Polenta can be packed in 25 kilo or 50 kilo woven PP bags. 21,5 MT can be loaded in a 20ft container.
Polenta is an easy dish to prepare and an health alternative for potatoes or rice.
South Africa