A yellow, more finely-ground version of traditional polenta  is made by the Moretti family in  the Bergamo area of Lombardy. Although this  is a traditional-style, long-cooking polenta, the grind is finer than some traditional polentas, so the cooking time might be only 30 minutes. Vacuum packing keeps the polenta fresh. This is a good choice to serve as a side dish or with meat sauces and cheese.