Polenta Concia
“A creamy, buttery indulgence where Fontina cheese melts into the soul of warm polenta, evoking the comforting embrace of the Alpine valleys.”
cornmeal
Butter
Fontina
Parmigiano-Reggiano
salt
WaterWhere it comes from
Polenta Concia hails from the rustic kitchens of Valle d'Aosta, where the mountain air and hearty appetites demand a dish as warming as a nonna’s embrace, using local Fontina to create a rich, cheesy delight.
On the Palate
What goes into it
How it's made
- 1
Bring salted water to a boil in a heavy saucepan.
- 2
Slowly whisk in the cornmeal, stirring continuously to avoid lumps.
- 3
Cook the polenta over low heat, stirring frequently, until it thickens to the consistency of soft porridge.
- 4
Remove from heat and vigorously stir in butter and Fontina cheese until melted and well combined.
- 5
Finish with a generous sprinkle of grated Parmigiano-Reggiano before serving, ensuring a velvety, cheesy texture.
