Yellow polenta

Put warm water, salandola.

We consider indicative use a weight of flour equal to one third of the weight of water.

It is advisable to use rather coarse grain flour and of excellent quality, like that of Storo.

When the water boils, pour the polenta flour, broadcaster ben stirring to avoid lumps.

Stir together until the mixture is thick enough.

Continue to Cook, stirring frequently with the canaròla, the classic wooden stick.

Shoot continuously, slowly, clockwise, moving the dough from bottom to top at least for 40 minutes.

Serving, fuming, on the quaint wooden tabièl, i.

e.

a circular cutting board.