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NutriSur, with an innovative attitude, produces high quality food products from pure, essential and natural supplies cultivated on lands from different plains found in the virgin spaces of Argentina, South America; one of the few places where Nature still expresses at its pick.

Polenta comes from the North of Italy.

Etymologically it derives from the Latin word puls, a kind of stew made with rye flour or with emmer –an ancient predecessor of wheat;  the word farina, that is harina [flour in Spanish] derives from the Latin word far or farris.   Its consumption was very common in ancient Italy; at the same time  the Greeks prepared a similar stew from barley flour. During the Roman Empire it was  known by the name pullmentum, and after that "pullenta"; this dish was one of the principal foods of the Roman legions. Yet the evolution of Polenta is still more extensive in time and has numerous variations; in the beginning it was prepared with herbs and since the Roman Empire it has become more common  to prepare it with wheat flour, so  the wheat flour flower was called pullen.
Corn Polenta's Origin

Just after 1492, with Christopher Columbus' voyages, corn was known in Europe. This ingredient  would later on be typical of the current polenta. However,  Its acceptation and spreading among Europeans was pretty slow;  in Italy corn  cultivation began to expand  around  the middle of XVII century, and this was mainly at the Nord (North) zone, where the rainfall  pattern facilitated the sowing of this cereal.

Polenta NutriSur

It is obtained from the crushing of peeled and un corn grains; it is called "HOMINY GRITS" or "FLAKING GRITS".

Only  non-transgenic red Flint corn is used, which gives  Polenta a higher percentage of proteins and a better flavor. This corn is GMO free certified, meaning it is free of genetic modification. During  the production process, there are metal detectors and weight controllers throughout the packing lines
This semolina may be fortified and/or enriched with vitamins and/or minerals according to its use.

It is recommended to include it in governmental alimentary plans or to compensate nutritional deficiencies as per the region of consumption

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