POLENTA

Ingredients · Corn flour: 4 cups (500 g)
· Water: 8 cups (2 l)
· Special Edition Extra virgin olive oil: 1 tbsp (15 g)
· Coarse salt: 1 tbsp

Preparation To make polenta, heat a thick-bottomed steel saucepan, add 8.33 oz of water; just before the water boils, add the salt and then sprinkle in the flour, rapidly stirring all the while with a wooden spoon (or using a special hazelnut wood stick called a tarello), at a high temperature.
Now add the olive oil, which will prevent lumps from forming; continue stirring and bring back to the boil before lowering the flame to a minimum. Cook for another 50 minutes on a low flame, stirring all the while and making sure it does not stick to the bottom. Once the 50 minutes are up the polenta is ready; set the flame to high so that it comes away from the sides of the pan, wait to see it detach from the bottom.
Now carefully flip the saucepan over onto a round cutting board, slightly bigger in diameter than the saucepan, to remove the polenta. Your polenta is ready to bring to the table!