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Proceedings
Boil the potatoes in salted water, peel them and mash them with a potato masher.
Melt the butter in the polenta pot, then add the flour, stirring so that no lumps form, followed by the very finely chopped onion; sauté everything for a few minutes, then add a little water, milk and the potatoes. Now add a pinch of salt and keep stirring for about 20 - 30 minutes. The polenta is ready when the thin crust that forms on the bottom of the pot turns golden brown and detaches.
Serve at the table, steaming, on the traditional wooden tabièl, that is, a round wooden board.
