1 kg of cornmeal (polenta flour)

400 g of lean toma cheese

200 g of butter

2 garlic cloves

Grated Parmesan cheese

Salt and pepper to taste

Bring 3 liters of water to a boil in a large pot and add salt. Once boiling, slowly pour in the cornmeal, stirring constantly to avoid lumps. Keep the consistency fairly soft—if the mixture becomes too thick during cooking, add a glass of hot milk to loosen it. Continue stirring and cook the polenta over moderate heat for about 40 minutes. After 30 minutes, add the diced toma cheese and mix well. In the final minutes of cooking, melt the butter in a small pan with the garlic cloves. Let the garlic infuse the butter, then remove it. Pour the polenta into a large serving bowl, drizzle with the hot garlic butter, and stir until fully absorbed. Sprinkle with black pepper and grated Parmesan, then serve hot.