In a saucepan, bring 1 liter of salted water to a boil. Stir in the polenta flour and cook on low heat for at least 1 hour. Meanwhile, stir well again and again with a whisk. Chop the roasted pumpkin seeds to taste and mix in with the butter. Pour the polenta mixture into small tartlet molds moistened with water. Serve as desired in the ramekin or turn out before serving.
Preparation Tip:
No pain, no gain. This also applies to the success of a good polenta. Assuming the best quality from the domestic stone mill, the long cooking and beating are responsible for an optimal polenta.
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