Boil the salted water, remove the pan from the heat, add the cornmeal, stir and place on the plate repeatedly. Attention: during the first minutes of cooking it splashes! Therefore, place the cooking spoon diagonally on the cooking pot and the lid over it. Now the lid can be removed.
Cooking time: 45 minutes to 1 hour.
Arrange the porridge on warm baking dish, pour brown butter over it.
The polenta may stick to the edge of the pot. The easiest way to remove this crust is to leave it covered with cold water for one night.
Variation 1: Pour half of the polenta cooked as described above into a buttered gratin dish, spread the cheese evenly on top, mold the rest of the polenta over it, top with the butter flakes. Bake in the oven heated to 200 °C for a quarter of an hour.
Serve with leaf salad.