Molen de Hoop Cornmeal (polenta) 500g
Polenta, also known as cornmeal. While potatoes are popular in the Netherlands, in Italy polenta takes centre stage. This versatile grain can be used to craft savoury pies, snacks and even bread toppings. It is increasingly favoured by vegans, vegetarians and those managing gluten intolerance.
Basic Cooked Polenta: Combine 100 g polenta with 500 ml boiling vegetable stock or water and a pinch of salt, then simmer, stirring frequently, until tender and thickened.
100 g polenta, 500 ml vegetable stock or water, and a pinch of salt.
Method1. Place the polenta and stock/water in a heavy-based saucepan and bring to a boil, stirring with a wooden spoon. 2. Reduce the heat to its lowest setting and cook, uncovered, for about 10 minutes, stirring regularly.
3. Season with salt and serve immediately alongside tomato sauce, minced-meat ragù, or a fresh salad.
For extra depth, drizzle with olive oil and sprinkle on grated Parmesan or mature Gouda; pair with courgettes au gratin for a complete meal.
About Molen de Hoop
Molen de Hoop is a tall windmill that was built in 1850 by H.B.
Meyer, and two years later it was taken over by the Pijnappel family, who owned it for many years.
In September 2014, Jan and his wife Henriëtte transferred the expanded business, Grutterij-Molen ‘De Hoop’ Oud-Zevenaar, to the current managers:
Frits manages the milling and accounting, while Maaike oversees day-to-day operations and curates a range of premium and gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the mill’s wheels turning.
Today, the mill supplies premium flours, meals, bread mixes and cake mixes that are popular with hobby and professional bakers alike, many of whom place orders through Baktotaal.
Please note that the nutritional information provided reflects the mix only and does not include any additional ingredients you may add.
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