80 corn flour, water, 170, 10 sugar, melted butter or other fat.
In boiling water, add salt, sugar, sifted flour to sleep, but do not stir until the water boils again. Once the water comes to a boil with the flour should be quickly mix the flour with water so as to obtain a homogeneous viscous porridge without lumps.
After that, the surface smooth porridge, close the lid and let the dishes porridge rested on low heat for 10-12 minutes. Boil the porridge should be small portions and not earlier than 20 minutes before serving, as for longer periods, it becomes stale and tasteless. Post porridge hot, separately submit to it ghee, in which you can add the chopped hard-boiled egg. Instead, the oil can be fed into small cubes and fried with onions lard, bacon, grated cheese, cheese or sour cream.
It is funny because I come from a place they eat a lot of polenta, and there are so many ways of making it. But I still seem to not like it. I am weird, who knows.
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