Serves 5:
1 kg yellow cornmeal
500 g potatoes
1 cup white flour
1 garlic clove
250 g butter
250 g cheese
gorgonzola, as much as you like (optional).
Use the cornmeal to make polenta. Peel the potatoes, quarter them and boil in salted water for 20 minutes. Put 50 g of the butter in a saucepan with the garlic clove; heat the butter until it starts to brown, discard the garlic. Drain and mash the potatoes then mix in the melted butter. Sieve the flour over the potatoes and mix to a thick paste. Add the mashed potatoes, flaked cheese and gorgonzola (optional) to the polenta and finish cooking. Last of all, add the rest of the butter.