In salted boiling water is poured at once sifted flour. In the middle of a pile of flour and rolling pin with round holes are made to penetrate the water in the flour. Occasionally holes are inserted with the rolling pin to not be blocked. When flour porridge thickens so that when lifting a rolling pin to tow the vessel was removed from the fire. Excess water is poured into another container and flour slurry was stirred with a rolling pin until it is completely smooth. If necessary, make up less than the separated water. Finished polenta is poured into the pan, sprinkle with fried butter and pre-crumbled feta cheese and served warm.