2 pitina salamis
50 g of butter
150 g of yellow maize flour

Melt the butter in a pan; heat the sliced patinas there. Prepare the polenta: boil half a litre of water, add salt and tip in the flour, whipping it well until it not lumpy. Withdraw some spoonfuls of this “broth” and pour it on the already browned pitina. Thicken it all for a couple of minutes and serve very hot with the remaining polenta.

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