Ingredients:

• 4 liters of water
• 1 kg of Storo Agri90 yellow flour
• beef stew from the Provincial Breeders' Federation
• salt

Preparation:

1. Put 4 litres of water to heat in a cauldron - or in a large pot - enough for one kilo of  yellow flour from Storo .
2. Add two tablespoons of coarse salt. When the water boils, slowly pour in the flour, stirring quickly to prevent lumps from forming in the mixture. Bring to a boil and cook for about 30-40 minutes. Meanwhile, place the flour in another pot. beef stew and heat over low heat for a few minutes.
3. Once cooked, serve the polenta with a ladle on a fairly large flat plate and place the stew next to it.
4. Accompany, if desired, with a good red wine .