400 g./14 oz. coarse-grain Saracen flour - 100 g./3 1/2 oz. Bramata golden corn flour - 200 g./7 oz. butter - 200 g./7 oz. soft cheese - salt
Bring to boil 1 1/4 lt. salted water in a pot, pour in the two flours and leave to cook for a good hour. Add butter and continue cooking for 10', remove polenta from heat and stir in cheese cut into fine slices. Pour on to serving board.
N.B. Ingredients are given for 4 portions. | 
|
