Potato Polenta

Method

1. Place the potatoes (unpeeled) in a pot, cover with water, add salt, and boil for about 30-35 minutes until tender.
2. While the potatoes cook, cut the bitto cheese into small pieces and finely chop the leek.
3. Once the potatoes are cooked, remove them from the water and pass them through a potato ricer while still hot, collecting the mash in a paiolo or large pot. Discard the skins.
4. Set the pot over low heat and start stirring the potato mash.
5. Sift the flour and add it gradually to the mash, stirring continuously until each addition is fully absorbed. Continue until all flour is incorporated.
6. In a small pan, melt the butter over low heat without browning. Add the chopped leek and sauté for 2-3 minutes until translucent.
7. Add the butter-leek mixture to the polenta and mix well.
8. Add the bitto cheese and continue cooking on medium heat, stirring constantly, for about 20-25 minutes, until the polenta pulls away from the sides of the pot.
9. Season with salt to taste.
10. In the last 30-40 seconds, stir manually, then pour the polenta onto a wooden board to cool slightly or serve immediately.