INGREDIENTS FOR 6 PORTIONS
1 lt of water
3 g of salt
Boil the water with salt. Pour the sorghum flour into rain to form a polentine.
Cook with moderate heat for 40-45 minutes by mixing with a wooden spoon from time to time.
Pour the polenta into a container and let cool.
With a spatula, spread a veil of about 1 mm on a silicone mat or on a sheet of baking paper. Cover with a second sheet and bake at 150 °.
After about 45 minutes remove the top sheet and dry until a crisp sheet is obtained without wetlands.
Split with a pizza wheel in the desired format.
They are great as snacks or accompanying appetizers and finger food.