Polenta, finely ground

Finely ground corn for traditional Italian polenta.
Traditionally, polenta is served very simply: poured over with cold milk, melted butter and Parmesan or like pasta with a sauce. But it also serves as a supplement to stewed, piquant meat dishes, ragouts, goulash and stews.

Due to the fine grinding, the polenta condenses more than the coarse one. Ideal for roasting or cutting out.

Preparation for 3-4 people: Bring 1 liter of water to a boil in a copper kettle. Slowly add 100-250 g of polenta. Stir the polenta with a snow beetle to avoid the formation of lumps. Cook at low heat for 50 - 60 minutes, stirring constantly to prevent sticking to the bottom of the pot. The polenta can be served liquid with a spoon but also firm sliced, which can also be grilled according to taste.