2 and 1/2 cup (500 g) cornmeal
7 and 1/2 cup (1.5 liters) of water
Salt in boiling water put salt and pour gradually and stirring the cornmeal. Boil until polenta harden and begin to separate from the walls of the vessel. Pour into pan a thickness of 3-4 cm. As well cool, cut into slices, 1 cm thick, which cut into two, baked on both sides of the heated plate until a thin cover toasted. Consumed with warm roasted feta cheese, yogurt or kefir.