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Polenta

Ingredients

100 g flour, Polenta

1 sprig rosemary

50 g cheese, Ricotta

4 ml water

Bring water to the boil (in a pot having a thick bottom) and add the Polenta flour little by little with stirring to avoid lumps. Let the porridge simmer for approx. 20 minutes and stir regularly. Then add rosemary (picked and finely chopped) and ricotta cheese. Cook for additional 2 minutes. Pour the polenta into a small form and leave it to cool. Then cut the Polenta into pieces of own choice, for instance triangular pieces. Fry or grill them, and serve them as a snack or as an accompaniment to salads.

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