Preparation
In an iron pan bring a litre and a half of milk and 1/2 litre of water to a boil, salt lightly and add the polenta flour gradually stirring constantly. Whisk 4 tablespoons of sifted white flour in a little milk to make a dense batter; add this mixture to the polenta a bit at a time until a creamy consistency is reached.
Cook for 30 – 40 minutes leaving a nice crust on the bottom of the pan.
Before serving add plenty of browned butter on the polenta surface.
