1 kg potatoes
500 g polenta (boiled cornmeal)
50 g butter
Boil potatoes with or without their skin. When cooked, dice and fry in butter. Add the polenta, continue frying (you can also use leftover polenta from the day before). Add grated cheese at the end.
This recipe is taken from “I mazzafam, fine original recipes from the valleys of southern Graubünden” by Gianni Bertossa, Desertina publishers.
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