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This is the typical dish of the Alps and was the only thing that the people living in this area ate for breakfast, lunch and dinner. On Sundays, to make it richer, instead of making it with water, they used milk or cream.


1 kg. of corn flour
4 lt. of water
Put the water in a big pot and when the water boils pour in the flour a little at a time, stirring constantly to avoid the forming of lumps. After cooking for one hour, pour the thickened corn flour possibly onto a wooden dish, on which you will have placed a serviette with which you’ll cover the polenta to keep it warm.


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