Polenta With Anchovies

Preparation:

Preparation: Bring the water and wine to the boil, add salt, sprinkle in the flour and cook for 40 minutes, stirring constantly. Pour the polenta onto the chopping board, roll it out to a height of two centimeters, let it cool; cut it into lozenges and leave to cool. In a bowl mix the softened butter with the anchovy paste, spread it on the polenta croutons and serve.