Preparation

Make a polenta: boil water with salt, put the cornmeal compactly in the middle of the pot and let it boil for 5-10 minutes. Cut with a wooden spoon in the middle and let it boil for another 5-10 minutes. Then, chew until the polenta comes off the walls of the cauldron and no lumps remain. Put the raw milk to form sour cream in a clay pot, pre-scalded with hot water and lightly greased with sour cream. Leave to ferment, not near a heat source, and cover with a lid. After the sour cream is finished, take the crumb (cream) on top and put the milk on the stove (coagulated) on the heat, but not on the flame. After the curd coagulates, it is squeezed in a strainer. Mix with the crumb (cream) and salt to taste. It is eaten with hot polenta.