Polenta concia
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Polenta concia
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Also known as polenta grassa or "fat" polenta, enriched with lots of butter and cheese
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Ingredients
For cooking the polenta
- 250g oz yellow cornmeal for polenta
- 1 liter quart water or more if needed
- salt to taste
For enriching the polenta
- 250ml cup milk whole
- 250g oz fontina cheese trimmed of its rind and cut into small cubes or slices, or other meltable cheese
For finishing the dish
- 100g tick butter
Instructions
- Prepare the polenta with the corn meal and salted water following the directions in the master recipe for homemade polenta.
- When the polenta is nearly done, pour in the milk and let it be absorbed completely. At the end of cooking, your polenta should be thick but soft and still quite pourable. Add more water or milk if necessary to get the right consistency.
- Just before serving, lower the heat to very low. Add the cheese and stir until it has melted into the polenta.
- Ladle the polenta into bowls and keep warm.
- Melt the butter in a small saucepan until it foams and pour the melted butter generously over the polenta.
- Serve immediately.
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