Yellow polenta

Preparation:

Preparation: Heat the water, salting it. It is considered indicative to use a weight of flour equal to one third of the weight of water. We recommend the use of rather large-grained flour of excellent quality, such as that of Storo. When the water is boiling, pour in the polenta flour, stirring well to avoid lumps. Mix intensely until the dough is thick enough. Continue to cook, stirring frequently with the canaròla, the classic wooden stick. Turn continuously, slowly, clockwise, bringing the dough up and down for at least forty minutes. Serve steaming hot on the characteristic wooden tabièl, i.e. a circular cutting board.