Maize polenta

In the classic copper pot, or in another pot, bring to a boil the water and then add salt.

Pour with rain, very slowly, the cornstarch sifted, well, stirring continuously with a wooden stick.

Continue stirring to prevent lumps, until, when cooking polenta has taken a good consistency.

If you want more soda, continue cooking again for a while.

The times vary depending on the flour particle size: ours, coming from eight varieties and ground stone mill in La Morra area Renzo Sobrino, takes longer as coarser.

Allow about an hour and a half.

When cooked, pour it on a wooden cutting board and serve steaming slices using a wooden paddle.

It's a beautiful thing put the cutting board with the polenta in the center of the table and close the container with the sauce that garnish.

Start with the cognà, then with the salty and wet tàrtra of the infern.

Suggested wine: Dolcetto d'Alba.