Polenta with eggs
Instructions
In a saucepan, bring to a boil lightly salted water, add the flour, stirring vigorously at rain with the whip.
Simmer for about an hour continuing to spin with the wooden spoon.
When just a few minutes at the end of cooking add the butter and mix well.
Pour the polenta on a serving platter held warm and lay over cooked eggs to the pot.
Accompanying wines: Soave Classico DOC, "Albana Di Romagna DOCG" Dry ", Castel Del Monte DOC Chardonnay.
