POLENTA

We start by placing a pot with two liters of water and salt over the heat, and when it is almost boiling, we add all the P.A.N. pre-cooked white corn flour, one tablespoon at a time.

Now, using a wooden spoon, begin stirring (don’t worry if lumps form at first—they will dissolve during cooking). Lower the heat to minimum and cook for about 40 minutes, stirring constantly. At this point, once the polenta has thickened, add a little butter and continue stirring well, scraping around the sides of the pot, for about 5 more minutes until it reaches perfection.

Now that the polenta is ready, place half of it on a wooden cutting board and let it cool before slicing.

Leave the other half of the polenta in the pan and serve it with the cheese of your choice (fontina, taleggio, gorgonzola, or whatever you prefer). Add all the cheese to the polenta and stir until it is completely melted.