Polenta di Patate

Lombardians love their polenta so much that even a dish like this, that doesn’t contain any corn, is still called ‘polenta’ because that’s what it looks like. It has quite a sticky, polenta-like texture from the working of the starch in the potato. Because it’s quite a wet dish it works well as an accompaniment to dry dishes like sausages or grilled meats, as well as wet dishes such as the Venison Braised in Red Wine (see