Our grandparents ate this dish every day and were in great shape: it cleanses the intestines, lowers cholesterol and is excellent for weight loss!

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Ingredients (3–4 people)

  • 250 g polenta (fine or medium corn flour)

  • 1 liter of water  or  broth (vegetable or poultry)

  • 1 level teaspoon of salt

  • 30-40 g unsalted butter

  • 50 g grated cheese (Parmesan, Comté or Gruyère)

  • Freshly ground pepper (optional)

Preparation (step by step)

  1. Heat the liquid.
    Pour the water or broth into a heavy-bottomed pot. Add salt and bring to a boil.

  2. Stir in the polenta.
    Reduce the heat to medium. Pour in the polenta  very  gradually, stirring constantly to avoid lumps.

  3. Cook over low heat.
    Once all the polenta is incorporated, reduce the heat to low. Replace the whisk with a wooden spoon.
    Cook for  20-30 minutes  , depending on the polenta, stirring regularly and scraping the bottom of the pan well.

  4. Adjusting the consistency:
    If the polenta becomes too thick, add a little hot water (or warm milk), a spoonful at a time, until you achieve a smooth, creamy consistency.    

 

 

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