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  • 300 g fine corn flour
  • 30 g salt
  • 1 litre water


  1. Add the salt to the water in a saucepan, (traditionally a copper pan), and bring to the point of boiling
  2. Just as the water reaches a boil, gradutally add the fine corn flour stirring after every addition
  3. Boil for 25 minutes stirring constantly
  4. Transfer the cooked polenta onto a large cutting board (traditionally a polenta board) or large plate