INGREDIENTS
1 thick-bottomed pot, 1 liter of water, 1 tablespoon of coarse-grained salt, 250 grams of stone-ground wholemeal corn flour.
PROCEDURE
Put the water with salt to boil, move the pot off the heat, with the whisk “lower” the cornmeal a little at a time, stirring constantly, lower the heat to a minimum and cook the polenta with a covered pot for 40 minutes.
for the creamy polenta: serve it immediately!
for “hard” polenta: pour it into a baking dish and let it cool
on a wooden cutting board: 1 liter of boiling salted water, 300 g stone-ground corn flour. The cooking should be done in an uncovered pot and stirring frequently, after 40 minutes pour the polenta onto the cutting board.