Preparation time: 30 minutes
- 500 gr of chestnut flour
- 1 liter of water
- 1 pinch of salt
- Boil the salted water in a pot
- Once it is boiling, pour the flour slowly and work the pastry using a wooden handle, “the pulentaghju”, by turning it constantly, for about 30 minutes on a low heat and on taking it out of the heat from time to time.
- The “polenta” is cooked once it forms a ball around the wooden handle and has a tendency to peel off the sides of the pot.
- Remove from the heat, for good, and work it again a few minutes. Spread on a towel some chestnut flour and put the polenta dough ball on it. Form it in dough roll by folding up the towel to cover it uniformly with flour. Traditionally, we use some really thin strings to cut the polenta in slices with a thickness of about 2 cm, and serve.