Polenta of the Carbonari

Pour a liter of water into a large pot, add salt, and bring almost to a boil. Wait until the first vibrations appear on the surface and the water begins to stir slightly, without letting it boil over: this temperature allows the flour to be incorporated gradually and reduces the risk of lumps forming.

Distribute the cornmeal sprinkling in gradually Pour the hot water slowly into the mixture while stirring constantly. Keep the motion from the bottom of the bowl to the top, so the flour hydrates evenly and the mixture remains smooth. Finish adding the flour when all the flour has been incorporated and the consistency appears smooth.

Cook the polenta for about forty minutes, stirring throughout the cooking process to prevent sticking or lumps from forming. Adjust the heat to maintain even cooking. polenta It is ready when it is thick, smooth and well mixed, with a consistency compact enough to be rolled out.

Turn it upside down polenta hot on a work surface Slightly wet the dough and carefully level it until it's about a centimeter thick. Work quickly until it retains a malleable consistency. The surface should be even and smooth, with no high points or depressions that would make it uneven when baked.

Cut the polenta spread out in slices of regular size, so that each portion can receive the mixture in a balanced way guanciale and the cheese. Grease a baking pan Bake and arrange the pieces without overlapping. Complete this step when all the slices are arranged in a single layer and the base is protected from sticking.

Arrange the very thin slices of guanciale Spread the chopped sage over each slice. Spread the ingredients evenly over the surface, without covering the pieces too much. guanciale It must remain well stretched out, so that it can heat up during the oven and contribute to the formation of the tasty surface.

Cover the slices with pecorino and/or Parmigiano Reggiano grated cheese, spreading it in an even layer. Adjust the amount so that the cheese covers the entire surface without creating buildup. The coverage should be sufficient to melt and brown in the oven, completing the contrast between the polenta soft and the top crunchy.

Bake it baking pan for a few minutes, until the cheese has melted and a golden crust has formed on the surface. Check the color without overcooking, as the slices should remain soft inside. Serve immediately. polenta some very hot Carbonari, just finished baking.