The recipe for this potato polenta is brough to us by Lidia M.
Potato polenta was traditionally prepared in my family, and the preparation was passed on from generation to generation. Polenta used to be cooked every day, except Sundays. It was very appreciated, so that at one time it was even a means of payment. In our region corn does not grow very well because of the drought, but it arrived in bags from other regions or boats and would be ground at the mills on the river Rječina.
1 l (34 fl oz) water
1 flat tablespoon salt
500 g (17.5 oz) potatoes
300 g (10.5 oz) instant polenta
2 tablespoons olive oil
Peel the potatoes, cut them into quarters, cover and cook in salted water for 10 minutes. Mash the cooked potatoes with a blender, in the water it was cooked.
Add the polenta, stirring with a whisk to avoid lumps. Keep stirring with a flat wooden spoon because polenta becomes denser as it cooks.
Put the olive oil and cook for another 5 minutes (depending on the instructions on the package of instant polenta) until you get a nice, smooth mixture. Leave the prepared polenta in the pan for a few minutes, put it on the plate and shape with wooden spoon or wet hands into a loaf.
Aromatic potato polenta goes well with fried fish, fish stew, lamb, venison, various stews… and, of course, the traditional Grobnik cheese.