Polenta

For the polenta, boil the salted water, carefully stir in the cornmeal and cook at a high temperature, stirring continuously. When the cornmeal separates from the side of the pot and gives off a sweet bitter aroma, it is cooked. Do not add more salt or water during cooking. For a medium consistency polenta, generally calculate 1 part corn grits and 3 parts water.

Preparation Tip:

Depending on the intended use, the polenta can also be levelled out and baked after being cut out.

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