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San Gennaro Traditional Italian Polenta, an 18 ounce roll with a gold label and a charcoal flavor band.
Creamy polenta topped with shredded parmesan in a blue bowl.

18 oz (510 g)

Traditional Italian Polenta

3-packThree 18 oz (510 g) rolls

$15

Shipping included.

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San Gennaro Traditional Italian Polenta is pre-cooked polenta made from non-GMO corn, in an 18 oz roll. It is kettle-cooked until creamy, then set firm, ready to slice and heat. Grill, pan-fry, bake or air-fry the rounds until crisp outside and soft inside. Serve it as a base, side or entree with sauce, cheese or gravy. It is fat free and gluten free, and made in Kent, Washington.

  • Pre-cooked, heat and serve
  • Fat free
  • Gluten free
  • Non-GMO Project Verified
  • Veteran owned, made in the USA
  • Dairy free

Flavors

Perfect polenta without stirring the pot

How to cook it

  1. A knife slicing a polenta roll into rounds.

    Slice

    Peel off the film and pour off any liquid. Cut 3/4-inch rounds for the grill, the pan or the oven, sticks for fries, or 3/4-inch cubes for croutons. One serving is three half-inch slices, about 12 slices per roll.

  2. Grilled polenta rounds on a platter beside watermelon.

    Grill

    Heat the grill to medium. Brush the rounds with olive oil on both sides. Grill 8 to 10 minutes a side, until golden.

  3. Golden polenta rounds on a griddle.

    Pan

    Heat a griddle or cast iron skillet over medium heat. Brush the rounds with olive oil. Cook about 2 minutes a side, until golden and crisp.

    Griddled Polenta
  4. Polenta rounds on a parchment-lined baking sheet.

    Bake

    Heat the oven to 450°F. Brush the rounds with olive oil and set them on a baking sheet coated with cooking spray. Bake about 10 minutes a side, until golden.

    Baked Polenta
  5. Cubes of polenta in an air fryer basket.

    Air-fry

    Heat the air fryer to 400°F. Spray the pieces with olive oil and season them. Lay them in one layer with no pieces touching. Cook 15 to 25 minutes, depending on size, and shake the basket halfway.

    Air-Fryer Polenta
  6. Creamy polenta with turkey meatballs, marinara and parmesan.

    Creamy

    Cut the polenta into small pieces, cover with 1 cup of broth and 1 tablespoon of olive oil, and cook over medium heat about 10 minutes, stirring often. Mash smooth and stir in 1/2 cup grated Parmesan. This creamy porridge is San Gennaro's take on Italian grits. For breakfast, use 1 cup of water or milk in place of the broth, and leave out the oil and Parmesan. Top it with fruit, granola, nuts and a touch of maple syrup.

    Creamy Polenta

Product details

Nutrition Facts

About 4 servings per container
Serving size3 half-inch slices (140 g)
Amount per serving
Calories100
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 360mg
Total Carbohydrate 22g
Dietary Fiber 0g
Total Sugars 0g
Includes 0g Added Sugars
Protein 2g
Vitamin D 0mcg
Calcium 0mg
Iron 0.3mg
Potassium 40mg

Ingredients

Water, Corn, Salt, Tartaric Acid.

Storage

  • Keep unopened rolls in the pantry. They do not need refrigeration until opened.
  • Refrigerate after opening and use within 5 to 7 days.
  • Do not freeze. Freezing draws water out of the corn and leaves the polenta crumbly.
  • Some water separation in the package is normal. Pour it off and pat the slices dry.

Product facts

Case pack
6 units per case
Shelf life
304 days from manufacture
UPC
762676150006

Recipes that use it

All 24 recipes

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