Traditional and Savory Polenta Concia Recipe
Polenta concia is a traditional dish from the Alpine valleys, enriched with melted fontina and gruyere cheese. Serve it with golden melted butter for an indulgent flavor. Add crispy pancetta for a modern twist with a smoky taste.
Instructions
- In a large pot, pour the milk and add a pinch of salt. Bring to a boil.
- Reduce the heat and slowly pour in the yellow cornmeal, constantly stirring with a whisk to prevent lumps from forming.
- Continue cooking the polenta for about 30 minutes, stirring constantly with a wooden spoon to maintain a smooth and homogeneous consistency.
- Meanwhile, thinly slice the fontina and gruyère cheese.
- When the polenta is cooked, remove it from the heat and gently incorporate the sliced cheeses until they are completely melted into the polenta.
- In a small saucepan, melt the butter until it becomes golden and frothy.
- Pour the polenta concia onto a warm serving dish and evenly cover it with the golden melted butter.
- Serve immediately to fully enjoy the melty and enveloping flavors of the polenta concia.
Notes
To add a crispy touch to your polenta concia, you can toast some bacon cubes in a pan until crispy and sprinkle them over the polenta before serving. This will add a pleasant variation of texture as well as a smoky flavor that pairs perfectly with the melted cheeses.