Puls

Preparation:

Preparation: Put about 150 cl of lightly salted water on the fire, when the water is hot but not boiling, sprinkle in the spelled flour and at the same time mix with a wooden spatula. Cook the polenta for about 20 minutes. Continuing to turn so as not to create lumps. Put the preserved tomato in the polenta, which shouldn't be thick, and mix. Serve by adding a drizzle of extra virgin olive oil.