Polenta with anchovy
Instructions
Bring to a boil the water and wine, salted, rain pour flour and stirring constantly, Cook for 40 minutes.
Pour the polenta on the cutting board, roll out the dough to a height of two inches, let cool; cut it into diamonds and let cool.
In a bowl mix softened butter with anchovy paste, spalmatela on polenta croutons and serve.
Ingredients and dosing for 4 persons
- 400 g of yellow flour
- 100 cl of water
- 1 glass dry white wine
- 180 g of butter
- 80 g of anchovy paste
- Salt