INGREDIENTS
450/500 grams of flour for Nespoli Funghi coarse-ground polenta
2 liters of water
INSTRUCTIONS
- Fill a pot with water, add salt, and bring it to a boil.
- When the water is about to simmer, gradually sprinkle in the previously weighed corn flour.
- Stir vigorously and continuously to prevent lumps from forming (this is the most critical phase, so it’s important to be thorough).
- Lower the heat and stir occasionally for the desired cooking time.
- The corn flour for Nespoli Funghi Bergamasca coarse-ground polenta has a cooking time of 45 minutes, which can be extended if the consistency is not to your liking.
- Pour it into a serving dish, preferably wooden.
TIPS:
- Pour a few drops of extra virgin olive oil into the water; this helps prevent lumps from forming.
- Don’t have a traditional pot? No problem—I use a regular non-stick pot.
- Try it cold, sliced, as a snack with sugar, Nutella, or jam.
Note:
- Storage: polenta can be kept at room temperature for a few days.
