Using a good polenta is essential. The traditional polenta is made with a flint corn variety called Otto file (eight-row flint) with a vivid yellow colour. Find a local polenta or corn grits by asking your grocer about the variety of corn used and the milling date.
We brought you a vegan recipe but you can change it to its italian version adding butter and grated parmesan cheese just at the end of cooking.
In order to get crunchy flatbreads it is essential that the base is less than half inch thick and that they refrigerate overnight.
Sage fresh leaves have a very pungent flavor. If you are not familiar to it we recommend you initially use only 4-6 leaves per flatbread.
This base is very versatile and we encourage you to try other vegetable combinations: sage, roasted peppers, onion, capers and pine nuts, or also: sage, artichokes, anchovies and mozzarella.