Polenta All'Abruzzese

As an accompaniment to a braised meat, poultry or baccala

Serves 6

Ingredients

300 grams of polenta
salt
1 litre of water

Put the water onto boil with salt. As soon as the water starts to boil, that is when it 'starts to cook and sing', then let the polenta fall from the left hand and with the right hand begin to stir.

For the greatest success with polenta it is necessary to mix continually with a large wooden spoon so as to avoid the polenta forming into lumps or sticking to the bottom.

This means you cannot stop stirring for at least 30 minutes and then stir occasionally for another 10-15minutes until it reaches the right consistency. The whole procedure requires your attention for up to an hour.