All the flavor of polenta, ready in a flash. Serve with stews, cheeses, or sliced ​​cold as a base for snacks cooked in lard and as a base for other appetizers.

Preparation

3 liters of water, 500 g of flour, salt.

Salt the warm water and gradually whisk in the flour, stirring gently.

Cooking time: approximately 3 minutes, depending on the desired consistency.

Once cooked, spread the polenta on a cutting board and serve, or in a gratin dish if you wish to fry it or top it with cheese and butter.

Ingredients: Steamed precooked cornmeal.

Produced on a farm that processes wheat, other grains, and nuts, traces of which may be present.