Polenta concia
Polenta concia is a traditional dish from Valle d'Aosta that embodies the simplicity and goodness of mountain cuisine. Prepared with cornmeal cooked slowly and enriched with melted Fontina DOP and alpine butter, it is an authentic comfort food that tells the story of local pastoralism and agriculture.
Preparation
- 1
Bring water to boil in a large pot and add salt. Pour the cornmeal in a steady stream, stirring continuously with a whisk to prevent lumps from forming.
- 2
Continue cooking over medium-low heat for approximately 40-45 minutes, stirring frequently with a wooden spoon. The polenta is ready when it pulls away easily from the pot sides.
- 3
In the meantime, cut the Fontina DOP into cubes or slice it thinly. Prepare the butter in small pieces as well.
- 4
Once the polenta is cooked and creamy, remove from heat and stir in the butter, mixing well until it becomes completely fluid.
- 5
Immediately add the Fontina DOP, stirring vigorously so the cheese melts evenly and creates a smooth, appetizing cream.
- 6
Taste and adjust the salt and pepper to your preference. Plate the hot polenta concia and serve immediately.
Chef's Tips
The quality of Fontina DOP and alpine butter makes all the difference: choose recognized producers from Valle d'Aosta. Stir constantly during cooking to prevent the polenta from sticking to the bottom of the pot.