1 1/2 l. water
1/2 k. med. maize flour
Grated cheese
1 tbsp. oil
1 tbsp. butter
1 tbsp. salt

Bring the water to the boil. Add a tablespoon of oil and salt. Sprinkle in the polenta, whisking as you do so. When the mixture has thickened sufficiently, do not add any more flour or the polenta will be too stiff. Leave to stand for a few minutes. Check that the polenta is the correct consistency.

The polenta should be cooked for 40 minutes, stirring constantly. Alternatively, it can be cooked without having to be stirred in a casserole with a tight-fitting lid (which retains the steam) for 50 minutes on a very low flame. Remove the polenta from the heat and turn it out onto a chopping board or a large serving dish.

Serve with abundant grated cheese, melted butter (heated until dark brown) and "lucanica" sausages or cheese cooked until it turns stringy.

Cooking time = 1 hour.

These measures may vary, depending on how much water the maize flour absorbs.

ALTERNATIVE RECIPE WITH EGGS:

Maise flour for the polenta
50 g. mild, soft cheese per person
2 eggs per person
10 g. butter

Prepare the polenta following the recipe given above. Fry the eggs "sunny side up". Heat the butter in a pan and add the cheese cut into thin slices. As soon as the cheese melts, pour in onto the plate with the eggs and serve with the polenta.

Preparation time = 5 minutes. Cooking time = 10 minutes. Cooking time for the polenta = 40 minutes.