Polenta (or polente), originally from northern Italy, comes in the form of a pancake or porridge of semolina or corn flour, natural or creamy. It can be served hot, cooked in broth or milk, or in pancakes returned to the pan.
Preparation: boil for approx. 2 litres of water with a tablespoon of salt in a saucepan.

Once the water boils, pour in the total amount of polenta, stirring at the same time so as not to form lumps. Allow to add approx. 40 minutes and stir continuously.

Drizzle with olive oil (or butter) and grated cheese.

Format: 300g