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1
Bring the salted water to a rolling boil in a heavy-bottomed pot. Pour the Mais Ottofile polenta in a slow, steady stream, whisking continuously to prevent lumps from forming. Reduce to the lowest possible heat. Cook, stirring frequently with a wooden spoon, until the porridge is very dense — it is ready when a spoon stood upright in the centre holds its position without falling.
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2
Butter a terracotta mould generously. Pour the cooked polenta into the mould, smoothing the surface level. Allow to cool to room temperature, then refrigerate for a minimum of 4 hours or overnight, until the polenta is completely firm and holds a clean edge when pressed.
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3
Turn the set polenta out onto a board. Cut into slices approximately 1.5 cm thick. The slices must be fully cold and rigid — they should not bend or deform when lifted.
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4
Melt the frying butter in a wide pan over medium heat until it foams, then subsides and turns a deep golden-brown. Lay the polenta slices into the brown butter and fry without moving until a golden crust forms on the underside, then turn and repeat. The slices are done when both faces are uniformly golden and the exterior is crisp to the touch.
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5
Transfer immediately to plates. Place a generous knob of cold butter on each hot slice and finish with a sprinkling of caster sugar or a drizzle of honey. Serve at once — the contrast of the hot crust against the cold butter and the sweet-salty opposition are the dish.