Potato polenta

Ingredients
1 cup (200 g) cornmeal
1 cup (200 g) flour
6-7 (500 g) potatoes
5 cups (2 liters) of water
salt
200 g butter
cheese 200 g
Method
Peeled, washed and sliced ​​potatoes are placed in the heated and salted water and cook until completely soft. Add flour, put into piles between which leave holes to boil the water evenly. Cooking continues until the holes begin to boil porridge. The vessel was removed from heat and stirred until a uniform mass. Finished polenta is removed with a wooden spoon dipped in butter, and put in a tray or flat plates of a thickness of 1-2 cm, pour fried with butter, sprinkle with grated feta cheese and served with yogurt or kefir.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002