Step 1

To make this simple recipe for polenta from the Po Valley, start by bringing a pot with 1 ¾ liters salted water to a boil.  Then pour in the polenta corn flour and whisk it vigorously to prevent lumps from forming. Bring the mixture to a boil once more, lower the heat and continue cooking for 50 minutes, stirring constantly.

Step 2

If cooked to the right point, the polenta should come off the sides of the pot, leaving a golden crust at the bottom. Then turn it out onto a cutting board and let it rest for a few minutes. In the meantime, grate about 100 grams of grana padano cheese (or parmesan) and lightly melt the butter without browning it. Cut the polenta into slices and layer it in a shallow soup bowl.

Step 3

Sprinkle with a little cheese and butter, followed by more polenta, butter and cheese until all ingredients are used up. Serve the polenta steaming hot.