Ricetta della polenta di patate (Poienta Concia)





Preparation time:


Cooking time:



  • 2 kg di patate della Val di Gresta
  • 1 etto di burro
  • 1 etto di farina bianca o gialla
  • 1 cipolla
  • Acqua
  • Latte
  • Sale


Lessare le patate, pelarle e schiacciarle con lo schiacciapatate. Nel paiolo della polenta si versa il burro e quando sciolto, la farina mescolando affinché non si facciano grumi, quindi la cipolla tritata finissima; si fa rosolare il tutto e infine si aggiungono un po' di acqua e latte e le patate. A questo punto aggiungere un po' di sale e mescolare in continuazione per circa 20 - 30 minuti. La polenta è pronta quando la crosticina che si forma sul paiolo si fa bruciacchiata, staccandosi. Servire in tavola, fumante, sul caratteristico tabièl di legno, ossia un tagliere a forma circolare.

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