1 kg (2 lb) potatoes, peeled
Salt and pepper
100 g (4 oz) 1 cup yellow polenta flour
25 g (1 oz) 2 tbsp butter
30 ml (2 tbsp) olive oil
1 onion, finely chopped
175 g (6 oz) bacon, finely chopped
175 g (6 oz) grated Pecorino cheese
15 ml (1 tbsp) finely chopped oregano
Salt and pepper
100 g (4 oz) 1 cup yellow polenta flour
25 g (1 oz) 2 tbsp butter
30 ml (2 tbsp) olive oil
1 onion, finely chopped
175 g (6 oz) bacon, finely chopped
175 g (6 oz) grated Pecorino cheese
15 ml (1 tbsp) finely chopped oregano
method
1. Boil the potatoes until soft, drain and place in a large bowl.
2. Mash and season with salt and pepper.
3. Gradually add the polenta flour and oil.
4. Melt the butter and fry the onion and bacon until brown and crisp.
5. Stir into the potato mix with the Pecorino cheese.
6. Mix well, adding the oregano, to combine all the ingredients.
7. Shape the potato into a cake and place in an ovenproof dish.
8. Place under the grill to brown the top and serve.
2. Mash and season with salt and pepper.
3. Gradually add the polenta flour and oil.
4. Melt the butter and fry the onion and bacon until brown and crisp.
5. Stir into the potato mix with the Pecorino cheese.
6. Mix well, adding the oregano, to combine all the ingredients.
7. Shape the potato into a cake and place in an ovenproof dish.
8. Place under the grill to brown the top and serve.
serving amount
serves 4 - 6
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