INGREDIENTS FOR 6 PORTIONS

160 g of Thick grain sorghum flour  Pan sorghum Mulino Marello

1 liter of water

3 g of salt

Procedure

Bring the water with the salt to the boil. Pour in the sorghum flour until it forms a polenta.

Cook over moderate heat for 40-45 minutes, stirring with a wooden spoon from time to time.

Pour the polenta into a container and leave to cool.

With a spatula, spread a layer 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 you get a crisp sheet with no wet areas.

Divide with a pizza wheel into the desired size.

They are excellent as a snack or as an accompaniment to appetizers and finger foods.