Preparation

Peel the potatoes, grate it and boil it. When cooked, mash the potatoes in their water. Add the cornmeal slowly. In a frying pan, fry the smoked bacon, cut into cubes. In a larger bowl, form the layers: the first layer, grated sheep cheese, the second layer, the polenta with potatoes (about a finger thick) and repeat. The last layer, the scum. Steam the dish for about 5 minutes until the cheese melts or in the oven. A handful of wheat or semolina flour can also be added to the polenta.