In boiling water, put a little salt and pour the flour all at once, in the middle of it with a rolling pin to make a hole through which the steam to escape. Once the boil 1 1/2 hours kachamak remove from heat and stir with a rolling pin until it begins to lift off the court. Pour into a large vessel. In the butter fried porcini with bacon and sausages. Other products are cut and all poured into the finished polenta and confuse well. Serve hot. * Put very little salt because it is salted with many other products.