“La mosa” (Special polenta)

First courses


    1.5 l milk
    ½ l water
    3 handfuls of maize cornmeal flour for polenta
    4 tablespoons of white flour


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.


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