Polenta (kacamak)

Hi! I live in Eastern Serbia and I try to introdece my traditional cooking. Today I have prrepared an old recite for poletna (kacamak) from eastern Serbia, whuch prepared according to the reciepe of my grandmother. INGREDIENTS 3 large ladle of corn flour 1,5 liters of water salt to taste PREPARATION Polenta Is prepared from white or jellow corn flour. Put 1,5 l of water and salt to taste in a large bowl. Let the water boil ,add flour that should not be mixed. Flour should remain on water surfaces like a bowl. Make a hole in the middle of this flour bowle with a food procesor and let it simmer for 20-30 minutes. It Is very important that there Is enough water because otherwise it will burn. Od after half An hour there Is still much water pour i to a bowl. The flour will cook and gradually decrease. When the flour completely disappears from the surfaces,then mixing begins. ( I did it with a amall rolling pin) When it Is ready, the polenta Is transfered to specijal ,on which it Is served ( you can served on flat plate) Hot polenta can be served in various ways Topped with milk and salted- yes, you read SALTED milk well OR Heat a few tablespoons of fat a pan add onion or leek, a litlle allspice and fry brifly while stirring, then crumble the cheese on top.