lace the copper (or aluminium) pot with a liter of water and salt over medium heat. When it starts to boil, pour in the flour and mix well to avoid lumps. Let the “polenta cook” for 40 to 50 minutes, stirring occasionally.
Ingredients:
250 gr. of “Sponcio”corn meal
“Schiz” Cheese
Butter
Salt
Place the copper (or aluminium) pot with a liter of water and salt over medium heat. When it starts to boil, pour in the flour and mix well to avoid lumps. Let the “polenta cook” for 40 to 50 minutes, stirring occasionally. Just before removing the “polenta”from the heat, cut the cheese into cubes and place them in a pan over high heat, with pieces of butter.
Wait until it melts and forms a rind at the bottom, then turn it with a wooden paddle. Turn over the “polenta” in a wooden cutting board and serve, garnishing each portion with the “formai frit” ( fried cheese).