







DeLallo Instant Polenta - 9.2 Ounce
$2.99
was $3.79
$0.32/oz
Sale Information
Sales price valid from 09/21/2026 until 10/26/2026
Description
COOKS IN 3 MINUTES, FOR RECIPE IDEAS & MORE, FOLLOW US @DELALLOFOODS, IMPORTED ITALIAN, ITALIAN CORNMEAL, THIS TRADITIONAL ITALIAN CORNMEAL OWES ITS HUMBLE ROOTS TO NORTHERN ITALY, WHERE IT BEGAN AS A SIMPLE. HEARTY PEASANT FOOD. TODAY. POLENTA HAS BECOME A VERSATILE INGREDIENT IN ITALIAN CUISINE-FROM THE CLASSIC, WARM AND CREAMY PORRIDGE WITH PARMIGIANO-REGGIANO TO A MYRIAD OF SAVORY APPETIZERS. WHEN LEFT TO COOL. POLENTA SETS AND BECOMES A SLICEABLE DISH TO GRILL, FRY OR TOP WITH SAUCES. IN PIEMONTE, ITALY, OUR SUPERIOR CORN MEAL IS FINELY MILLED FOR A POLENTA THAT IS READY IN MINUTES, WHILE REMAINING TRUE TO ITS AUTHENTIC TASTE AND TEXTURE.Ingredients
100% CORN FLOUR.230kcal
Calories
1g
Total Fat
0.99g
Total Sugars
0mg
Sodium
| % Daily Values * | |
|---|---|
| Total Fat1g | 1 % |
| Saturated Fat0g | 1% |
| Trans Fat0g | |
| Cholesterol0mg | 0 % |
| Sodium0mg | 0 % |
| Total Carbohydrate50g | 18 % |
| Dietary Fiber1g | 4% |
| Total Sugars0.99g | |
| Added Sugars0g | 0% |
| Protein4g | 0 % |
| Calcium0mg | 0% |
| Iron0.3mg | 0 % |
| Potassium70mg | 0 % |
Product Number: 00072368882505
Often bought with
Sale Information
Sales price valid from 09/21/2026 until 10/26/2026
Description
COOKS IN 3 MINUTES, FOR RECIPE IDEAS & MORE, FOLLOW US @DELALLOFOODS, IMPORTED ITALIAN, ITALIAN CORNMEAL, THIS TRADITIONAL ITALIAN CORNMEAL OWES ITS HUMBLE ROOTS TO NORTHERN ITALY, WHERE IT BEGAN AS A SIMPLE. HEARTY PEASANT FOOD. TODAY. POLENTA HAS BECOME A VERSATILE INGREDIENT IN ITALIAN CUISINE-FROM THE CLASSIC, WARM AND CREAMY PORRIDGE WITH PARMIGIANO-REGGIANO TO A MYRIAD OF SAVORY APPETIZERS. WHEN LEFT TO COOL. POLENTA SETS AND BECOMES A SLICEABLE DISH TO GRILL, FRY OR TOP WITH SAUCES. IN PIEMONTE, ITALY, OUR SUPERIOR CORN MEAL IS FINELY MILLED FOR A POLENTA THAT IS READY IN MINUTES, WHILE REMAINING TRUE TO ITS AUTHENTIC TASTE AND TEXTURE.Product Number: 00072368882505
Often bought with







