Preparation

Make a polenta: boil water with salt, put the cornmeal compactly in the middle of the pot and let it boil for 5-10 minutes. Cut with a wooden spoon in the middle and let it boil for another 5-10 minutes. Then, mix until the polenta comes off the walls of the cauldron and no lumps remain. Separately, also in a cauldron, boil the potatoes in their skins. Squeeze, cool and peel. Cut smaller pieces into a bowl and pour boiled and sour cream over them. Stir and eat with polenta.