Polenta of rye flour

Pour a liter of water into a pot and add a pinch of salt. Bring to a boil: the water should reach a steady boil, just barely, before adding the flour. A moderate amount of salt enhances the intense flavor of the rye without overpowering the subsequent seasoning.

Pour the rye flour sprinkling in gradually in boiling water, gradually distributing it while stirring with a wooden spoonKeep stirring constantly to disperse the flour in the water and prevent lumps from forming. Once you've finished adding the flour, the mixture It must appear uniform and free of dry parts.

Lower the heat and cook it polenta for 45 minutes, maintaining a low heat. Stir regularly with the wooden spoon to prevent it from sticking to the bottom and to make the density uniform. polenta It is ready when it is well mixed, consistent and without the grainy character of uncooked flour.

While the polenta Once cooked, remove the outer layer of the onions and slice them thinly. Thin cuts promote even cooking and allow the onions to absorb the butter's flavor without leaving tough parts. Keep them ready for browning, so the seasoning can continue to cook while the onions cook. polenta.

Melt the butter in a shallow pan and add the sliced ​​onions. Let them gently sauté Cook over medium heat, stirring, until soft and lightly browned. The seasoning should be fragrant and even, with no burnt onions. If the color darkens too quickly, reduce the heat to preserve the flavor.

When the polenta Once cooked, pour or scoop it onto a plate and season it with the onion and butter sauce. Spread the sauce evenly and serve immediately, piping hot. Accompany it, if desired, with fontina, fresh cheese or boiled chestnuts, as indicated for the preparation.