Polenta

Set on fire two liters of water and add salt when boiling and begin to pay the two flours mixed.

Pour a handful at a time, letting it fall in the rain with his left hand and, at the same time, stir vigorously with a wooden spoon so it doesn't form lumps of flour.

Lower the heat and continue to stir and keep near a small saucepan with boiling water: since the flour can absorb more or less water, you can add when needed or if you want a softer polenta.

Cooking should be at least three quarters of an hour, better still if an hour.

With less you get a polenta indigesta and bitter taste.

During this time mix almost continuously and once ready, reflect on a wooden cutting board or, if it is very soft, in a large bowl.

With these doses you will get a fairly soft polenta with a fairly grainy.

According to your taste, you can increase or decrease the two types of flour or use only one of the two and increase or decrease the amount of water.