Polenta

Preparation:

Preparation: Put two liters of water on the fire and, when it boils, add salt and start adding the two mixed flours. Pour a handful at a time, letting it fall in rain with your left hand and, at the same time, mix vigorously with a sturdy wooden spoon, so that no lumps of flour form. Reduce the heat to halfway and keep stirring all the time and keep a small saucepan with boiling water nearby: since the flour can absorb more or less water, you can add more when needed or if you want a softer polenta. Cooking should last at least three quarters of an hour, even better if one hour. In fact, with less time you get an indigestible polenta with a bitter taste. During this time mix it almost continuously and, once ready, turn it upside down on a wooden cutting board or, if it is very soft, in a large bowl. With these doses you will get a fairly soft polenta with a properly grainy mixture. According to your taste, you can increase or decrease the two types of flour or use only one of the two and increase or decrease the amount of water.