For the recipe of polenta and sugar, bring 2 liters of water to a boil, add salt and cook the polenta for 35-40 minutes, stirring occasionally, until it is firm.
Finally roll it out in greased baking pans forming a 2-3 cm thick layer. Let it cool. Cut the polenta into rectangles, place them on a baking sheet lined with baking paper, sprinkle with brown sugar and bake under the grill for 10 minutes. Whip the cream with 60 g of granulated sugar. Serve the sweet polenta with whipped cream.
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