Polenta is a traditional dish of Valle Camonica. It is quite thick and can be eaten throughout the year, usually on Sundays, combined with meat, game, boiled salami, in a milk or cream-based sauce or combined with local melted cheeses or mushrooms.

INGREDIENTS
500 grams of corn flour, preferably stone ground
1.8 - 2 litres of water
10 grams of coarse salt

PREPARATION
Take the salted water to the boil in a saucepan. While boiling, gradually add the corn flour while continuing to mix with a whisk to avoid the formation of lumps.
It is then cooked for 45 minutes over medium heat, stirring occasionally.
Polenta can be served as a side to a second course or grilled, fried or mashed with mushrooms, ragù and cheese.

ANECDOTES
Once upon a time, it was customary to eat a slice of polenta directly from the cooking pot, along with a little milk, enjoying the typical flavour of the crust (strì) on the bottom of the cauldron.