Polenta Concia

Name: Polenta Concia
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g coarse polenta (Bramata); 1.5 L water; 250 g Fontina, cubed; 80 g butter; 80 g Parmigiano Reggiano; 1 tbsp salt

Valle d'Aosta · primo · serves 4 · 60 min total · easy

Concia = 'dressed'. Polenta with the mountain's cheese melted into it — the workhorse of the Aosta hut.

Ingredients

300 g coarse polenta (Bramata)
1.5 L water
250 g Fontina, cubed
80 g butter
80 g Parmigiano Reggiano
1 tbsp salt

Method

Bring salted water to a boil. Rain in the polenta while whisking — no lumps.
Stir constantly with a wooden spoon. Cook 45 minutes over low heat — it should be thick and pulling from the sides.
Off heat, fold in fontina cubes and butter. Stir until they melt into golden ribbons.
Shower with Parmigiano. Serve straight from the pot.

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