Meliga polenta

Preparation:

Preparation: In the classic copper pot, or in another saucepan, bring the water to the boil and then salt it. Very slowly pour in the well sifted maize flour, stirring constantly with a wooden stick. Continue to stir, in order to avoid the formation of lumps, until cooked, i.e. when the polenta has taken on a good consistency. If you want it firmer, continue cooking for a while longer. Times vary according to the granulometry of the flour: ours, coming from the Otto file variety and ground in the stone mill of Renzo Sobrino from La Morrese, takes longer as it is coarser. Calculate about an hour and a half. At the end of cooking, pour it onto a wooden chopping board and serve it in steaming slices using a wooden spatula. It's nice to put the cutting board with polenta in the center of the table and near the container with the sauce that garnishes it. Start with the cognà, then with the salted tàrtra and the bagna d'l'infern. Recommended wine: Dolcetto d'Alba.