Polenta Concia
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Polenta Concia
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The recipe for a delicious North Italian dish: Polenta Concia, baked polenta with butter, gorgonzola and fontina.
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Ingredients
- 450 gms – 15 oz. polenta I used the instant polenta
- 1.8 lt – 7.5 cups water
- 300 gms – 10.5 oz. gorgonzola cut in pieces
- 150 gms – 5.25 oz. fontina or fontal cheese sliced
- 60 gms – 2 oz. butter sliced
- 30 gms – 1 oz. butter melted
- 70 gms – 2.5 oz. Parmigiano Reggiano thinly grated
- 1.5 tbsp extra virgin olive oil to cook the polenta
- salt to taste
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