Milk is boiled with 50 g butter, gradually add salt and pour the flour. The mixture is boiled with constant stirring, until thickened and begins to separate from the walls of the vessel. Finished polenta is dusted with grated feta cheese and pour 100 g of melted butter.      Can be served with pickles, pickled peppers or ketchup, chili, sausage or pieces of roast meat or salo.       With cold polenta can: polenta cut into thick slices about 2 cm and fry on both sides in oil. Cold polenta mix with eggs and grated feta cheese. Pour a Overdone butter and quickly bake in the oven.