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Polenta Concia (Cheesy Polenta)

Polenta Concia (Cheesy Polenta)

The ultimate comfort food of the Alps, enriched with butter and cheese.

Ingredients

  • 300g cornmeal (polenta)
  • 1.2L water
  • 200g Fontina or Toma cheese (sliced)
  • 100g butter
  • Salt

Utensils

  • Heavy pot (preferably copper)
  • Wooden spoon (the "cannella")

Preparation

  1. Cook Polenta: Bring salted water to a boil, add cornmeal, and stir for 45-50 minutes.
  2. Add Fat: Once the polenta is cooked, turn off the heat.
  3. The "Concia" part: Stir in the butter and the cheese slices vigorously until everything is completely melted and the polenta is "stretchy" and rich. Serve immediately while piping hot.