Polenta concia
by Tavolino
A traditional and hearty dish from the mountain areas of Northern Italy, consisting of creamy polenta enriched with melted cheeses and melted butter.
Ingredients
- Coarse-ground cornmeal 500 g
- Toma cheese 200 g
- Fontina cheese 200 g
- Butter 200 g
- Water 2 l
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
Preparation
- 1
Cut the Fontina and Toma into cubes.
- 2
Bring the water to a gentle boil in a heavy-bottomed pot and add the salt.
- 3
Pour the cornmeal into the water in a steady stream, stirring continuously with a wooden spoon.
- 4
Add a drizzle of extra virgin olive oil to prevent lumps from forming.
- 5
Cook the polenta over low heat for 50 minutes, stirring constantly so it does not stick.
- 6
Five minutes before the end of cooking, add the cubes of Fontina and Toma.
- 7
Stir well so that the cheeses melt completely into the polenta.
- 8
Meanwhile, melt the butter in a small saucepan over low heat.
- 9
Pour the finished polenta into terracotta bowls.
- 10
Create a well in the center of the polenta and pour the melted butter into it.
- 11
Finish with a sprinkling of black pepper and serve piping hot.