4 pounds Idaho potatoes
½ teaspoon salt
8 ounces bacon (gluten free), cut into 1-inch pieces
6 ounces Montasio cheese, cut into ½-inch cubes
1 cup corn meal polenta flour
4 tablespoons olive oil
½ cup sliced onion
Peel the potatoes and in a heavy bottomed sauce pan, cook them covered with water until done, drain most of the water, leaving about one cup with the potatoes. Mash the potatoes well in the remaining water add salt and the corn meal mix well till smooth, return to medium heat and cook for 20-30 minutes stirring with a wooden spoon often.
In the meantime sauté the bacon and onion in the olive oil until rendered and the bacon is crisp.
When the polenta is cooked and begins to pull off the sides, remove from heat and toss in the cheese cubes as well as the onion bacon sofritto. Mix well and serve.
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