Ingredients

• 190 g yellow corn flour for quick polenta
• extra virgin olive oil
• salt

For the recipe crunchy polenta sheets brought to a boil 750 g of water with a little salt; pour in the flour, mix with a whisk and cook according to the instructions on the package (usually about ten minutes) without stopping mixing.
Grease a sheet of baking paper; distribute the freshly made polenta over it, cover it with another greased sheet and roll it out thinly with a rolling pin.
Bake the polenta between the two sheets at 140-160 ° C for 1 hour and 20-30 minutes.
Remove from the oven, remove the paper, break the sheets of polenta and serve them as an aperitif, accompanying as you like with robiola, pieces of grape berries and herbs, with olive paste, with soft butter flavored with anchovies …

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