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Polenta has found its way onto the menus of some highly regarded restaurants in North America sporting a hefty price tag.

This easy basic dish has indeed come a long way from the kitchens of Italian peasants. Spanish colonial cooks bake polenta in front of a fire to make a kind of bread that they call bannock, hoecake, or more commonly known as Johnnycake.


Increasing populations and developing economies has contributed to an ongoing increase in food demand, thus broadly raising the awareness in the use of classic Polenta, old-fashioned grits, including combinations for deserts healthy drinks that are GMO-Free, Gluten-Free, Fat-Free and Kosher. Learn more about our business models. Here

DID YOU KNOW?


Polenta, once a symbol of peasant poverty,  is now identified with middle-class prosperity. A leading player in the world's ongoing love affair with Italian regional cooking, today it's granted star-billing on restaurant menus. 


Renowned Chefs cooked Polenta in small batches with a variety of cornmeal made with specialty heirloom corn such as Otto File, Floriani Flint and Dent Corn varieties, found on the menus of some highly regarded restaurants in North America sporting a hefty price tag, when topped with exotic sauces like; Baccala, Quatro Formaggi, Porcini Mushrooms, Cog Au Vin, Wild boar.


No longer you have to cook in small batches for hours this simple proprietary Corn meal processor will deliver a Golden or white Plolentina that stays soft and hot all day. Learn more about Maize modification Here

[0] 98% of North American menus serving polenta are independent restaurants, 56% of these serving polenta average entre price is between $11-24.

[0] Polenta is found on 4% of the unique menu list

[0] It tells us first that this is a still a niche item, and is more likely utilized by independents than chain operators. 

[0]Focusing on specific cuisines,  4% of unique menus, 42% are American, and 32% are Italian. 

[0]The average price of polenta dishes is $13.07. Eighty-Two 82% of that serve polenta paired with vegetables

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After extensive research, we decided that the only way to ensure that our polenta creations would be of the highest quality was to recreate the traditional Italian polenta making methods of cooking and stirring polenta by hand for hours or purchasing  Instant or pre-made packaged polenta tubes, served reheated or grilled.


  • We Allied ourselves with an Italian manufacturer who developed a machine that modifies Maize for Polenta, Grits, Cornmeal and stores it all day long, maintaining it hot and fluid as if just made.

  • A food service provider with proprietary enzyme modification process of producing healthy concentrated substitutes, of real dairy and no dairy products, developed and used by food service managers in schools, military, and healthcare facilities for their great taste, convenience, exceptional cost savings and health benefits.

Our results.MilleFiori Polentina, a cornmeal blend of imported and locally grown Buttercup Corn with a distinct natural Buttery Flavor, enjoyed as is or add your favourite topping. Learn more Here


Countertrade opportunity of 2019 

alternative investment in healthy food