From its humble origins as farmers staple food, polenta has conquered a position in international cookery,
From its humble origins as farmers staple food, polenta has conquered a position in international cookery, lending itself to the most diverse interpretations. We propose to you a ready-made version. Bring salted water to boil, sprinkle the flour, not too quickly to avoid an abrupt lowering of the water temperature and mix rapidly with a whisk to avoid the formation of clots so that the polenta remains perfectly smooth. It must be kept on high heat, stirred with a long wooden spoon almost continuously, using circular movements and every now and a transversal one. You can pause now and again but not in the last stage of cooking, after which you should lower the heat and cover the saucepan with a lid. You will obtain a firm polenta and if you pour it in one go on the chopping board or on a large plate, it will remain fairly compact. You can serve it with all kinds of ragouts, with cheese, oil, Butter or you cancut it into slices and fry or grill them