Bleaks And Polenta In The Trentino Way

Preparation:

Preparation: Soak the bleaks in hot water and salt. Boil the potatoes in salted water (which must be kept); mash them in a pot; add, stirring constantly, flour, salt, freshly ground pepper, ladlefuls of cooking water until you have a soft polenta. Add the diced cheese. Fry the bleaks in oil and butter with the chopped onion; add to the polenta, season and serve hot.