1 cup of Italian cornmeal (Bergamasca flour)
2 cups of water
1 sprig of rosemary
Salt and black pepper to taste
1 tablespoon of butter
1 cup of Italian cornmeal (Bergamasca flour)
2 cups of water
1 sprig of rosemary
Salt and black pepper to taste
1 tablespoon of butter
Melt 2 tablespoons of butter in a small saucepan over medium heat
Add the rosemary and cook for 30 seconds
Add the Italian cornmeal and cook, stirring constantly, for about 5 minutes, or until the mixture is smooth and creamy
Remove from heat and let sit for 5 minutes
Serve immediately.
