Ingredients:
- 300 g fine corn flour
- 30 g salt
- 1 litre water
Method:
- Add the salt to the water in a saucepan, (traditionally a copper pan), and bring to the point of boiling
- Just as the water reaches a boil, gradutally add the fine corn flour stirring after every addition
- Boil for 25 minutes stirring constantly
- Transfer the cooked polenta onto a large cutting board (traditionally a polenta board) or large plate