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The polenta must be cooked on the fire; in a copper pot of suspended to the chain of the fireplace, it brings him to ebullition the salty water; rain flour pours him stirring again for avoiding the formation of clots usually using a long baton of core. Also during the cooking and main point to continually stir again, so that the polenta, later around 50 minutes, by now dense and compact, it detaches alone him from the wall of the copper pot, to this point and ready to be inverted on a wood dish or of sprigs of core woven.
We now see some ancient recipes of the Lake Como.

Polenta and eggs: in a saucepan positioned on the fire of the fireplace, one were cooked or more eggs with the butter, dipping then you the slices of polenta.
Polenta uncia: besides the ingredients base of the polenta, serves cheese semi-fat, butter, garlic and sage. Prepares the polenta, contemporarily in a saucepan apart it puts on abundant butter, garlic cut to fettine, sage, and it makes him brown the everything. Cooked the polenta, it puts on it to tid bit in a capacious pot, alternating with cheese's layers cut asunder; at the end you it pours him above the warm seasoning and it uses it in table.
Polenta with potatoes: the leftovers of polenta of the preceding day were used. Put the "fregui de pulenta" (the crumbled polenta) in a copper pot and they added you some potatoes boiled squeezing; stirring again to the fire, the mixture softened.

Polenta and sugar: tid bit of warm polenta sprinkled of sugar or honey or jam. Once, this dish was very beloved from their children.
Polenta and misultitt: typical dish of the fishermen, to a slice of toasted polenta it was accompanied, abandoning it above, a misultin or agone or other just fried fish, the all seasoned with one sprinkled of vinegar.
The Balota: this dish prepares him with two slices of polenta. On a slice it puts on some cheese and some butter; it abandons then him above the other slice and the edges are crushed for sealing the everything. It finally makes him gild on a grid to the fire.
Polenta and zucchine: Cut a zucchina of great dimensions and cooked it with tomatoes, oil and salt in a saucepan; accompanied by a piece of polenta fumante, the whole it constituted a savory unique dish.