How to make
In boiling water, place salt and gradually add the corn flour, stirring constantly. Boil until the polenta hardens and begins to separate from the walls of the container.
Pour this into a pan with a thickness of 1.5″ (4 cm). Once it cools well, cut it into slices about 0.5″ (1 cm) thick which you then cut in half, bake on both sides in a heated plate to get a thin crispy crust.
Eat warm with toasted feta cheese, yoghurt or ayran.
