I like polenta a lot, especially in winter. But for us it takes a little 'time and patience, a Oretta to mingle in the same direction, making sure that no lumps are formed.
Since I had advanced to the excellent polenta Socchieve (Resorts' Carnia) about 400g, the other night I decided: "TODAY POLENTA AND SAUSAGE." Sausages are the purchase of my farmer confidence, where we buy and even the salami fruits and vegetables stagione.Mi like to search for products more 'natural looking, maybe you made it once was, and they are also willing to do some' street in more 'to find them.
But we come to the polenta.
How to prepare:
Bring to the boil 1.5 liters of salt water (I use a piece of milk and water) and slowly add the flour, stirring to prevent grumi.Girare the mixture in a clockwise direction , with a special spoon-shaped wooden spatula, for about a ora.La pot should be strictly in copper, and is called "pot." Before the end of cooking, I also add a knob of butter, so 'polenta is more 'soft. If you
advances of polenta, and 'good the next day, even heated in microwave, maybe with some good cheese dairy above, or any other cheese.
PS The polenta should be cooking on a wood fire, but honestly I did not even want to turn the June fire 'in a tavern, but I assure you that the gas is very good!
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