Polenta has ancient origins, its preparation has not changed over time, but its main ingredient often changed until the discovery of corn, which became the basic element of the dish. Tradition has it that in the Modena area, the consistency of polenta is remarkable so that it can be sliced by a metal wire or cotton tight.
- 500 gr cornmeal
- 4 l water
Bring water to a boil in a large heavy pot, add salt and reduce heat. Gradually add cornmeal and start stirring quickly while adding the cornmeal to avoid lumps. Cook, stirring constantly, for 1 hour. Polenta thickens while cooking and stirring. Pour polenta into a large platter and wait until cool. Cut cooled polenta into slices and place slices in individual dishes.
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