Ingredients
- 250 g yellow corn flour
- 8 rooms
- Parmigiano Reggiano DOP
Pour the flour in 1 liter of salted boiling water and mix with a whisk until the mixture has boiled again.
Lower the flame to low and cook with a lid for 40 minutes.
Pour the polenta in a plum cake mold lined with plastic wrap and let it cool.
Cut slice the polenta, toast it on the grill and serve with pieces of Parmesan cheese.
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