Serves 4/6 people

• 300 gr “ottofile” maize flour
• 1 l. water
• 100 gr milk
• 100 gr olive oil
• salt to taste

Directions

Boil the milk and the water together, then add the olive oil.  Bring back to the boil and add the flour then stir vigorously with a whisk.  Cook it as a standard polenta, for 40-50 minutes.  Once cooked, overturn the polenta onto a greased tray: it should rolled to a 3cm thickness. Let it rest for about 10-12 hours and then cut it into 1cm thick rectangles. These These “tiles” will then be toasted in a pan slightly greased with lard, and will be served with our Biroldo.