500 g cornmeal for polenta
2 cubes chicken broth or kostilya
200 g ham (pancetta, bacon)
1 tsp sage (sage)
5 tbsp grated feta cheese Parmesan
100 ml olive oil
Photo added on
Polenta cooks in the broth of your choice. In 5-6 tbsp olive oil sauté onions, ham and sage. Hominy is mixed with onion mixture and finally add Parmesan. All pour into a buttered pan, smoothed and leave to cool. Remove after 1-2 hours and cut into slices and then rectangles, add some cornmeal and fry in heated oil.