The potato polenta is a dish specific to this area, as in the old days the potato used to be more common than the corn. In order to grow the cornflower used for polenta larger, the local people have successfully tried a polenta recipe, in which they boil the peeled potatoes in water with salt and a bit of oil.
When the potatoes are boiled, the cornflower is sprinkled on top of the potatoes and well mixed with them. After 20 minutes of boiling at a low flame, the polenta is ready and is to be overturned on a wooden platter. It is left to cool for a few minutes and can be cut with a thread.
It can be served along with fried eggs, salted sheep cheese, pork sausages fried in fat, or with a clay jug of sour milk.