1. 1

   Step 1

   Cut the Fontina and Toma into cubes.

2. 2

   Step 2

   Bring the water to a gentle boil in a heavy-bottomed pot and add the salt.

3. 3

   Step 3

   Pour the cornmeal into the water in a steady stream, stirring continuously with a wooden spoon.

4. 4

   Step 4

   Add a drizzle of extra virgin olive oil to prevent lumps from forming.

5. 5

   Step 5

   Cook the polenta over low heat for 50 minutes, stirring constantly so it does not stick.

   Timer 50 min
6. 6

   Step 6

   Five minutes before the end of cooking, add the cubes of Fontina and Toma.

7. 7

   Step 7

   Stir well so that the cheeses melt completely into the polenta.

8. 8

   Step 8

   Meanwhile, melt the butter in a small saucepan over low heat.

9. 9

   Step 9

   Pour the finished polenta into terracotta bowls.

10. 10

    Step 10

    Create a well in the center of the polenta and pour the melted butter into it.

11. 11

    Step 11

    Finish with a sprinkling of black pepper and serve piping hot.

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