400 g of cornmeal
6 tablespoons (chis) of water
1 cup (American) of milk (optional)
Salt to taste
400 g of cornmeal
6 tablespoons (chis) of water
1 cup (American) of milk (optional)
Salt to taste
Bring the water to a boil
Add salt and gradually stir in the cornmeal
Stir continuously with a wooden spoon to prevent lumps, cooking over low heat for approximately 40 minutes
If the polenta becomes too firm and you want it more tender, add hot milk, little by little, until desired consistency is reached.
