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EasyMain coursesvegetarianCC0 1.0 Universal
Valle d'Aosta Polenta Concia (Alpine Cornmeal Porridge with Melted Fontina and Brown Butter)
The ultimate alpine comfort indulgence from Valle d'Aosta: coarse stone-ground cornmeal polenta slow-simmered, whipped with decadent quantities of aged Fontina DOP cheese, and bathed in nutty foaming browned butter.
Prep
10 min
Cook
45 min
Total
55 min
Ingredients
servings
4
- Coarse stone-ground bramata cornmeal300 g
- Water1200 ml
- Fontina DOP alpine cheese, diced300 g
- Unsalted alpine butter100 g
- Grated Parmigiano Reggiano50 g
- Coarse sea salt1 Ā½ tsp
Preparation Steps
1
Bring salted water to a boil in heavy pot; rain in cornmeal gradually while whisking continuously to prevent lumps.
5 min timer
2
Reduce to low and cook polenta for 40 minutes, stirring frequently with wooden spoon until smooth and thick.
40 min timer
3
In a small pan, melt butter over medium heat until it foams and turns nutty golden brown.
4 min timer
4
Stir diced Fontina and Parmigiano into hot polenta until stringy and molten; serve in bowls drenched with hot browned butter.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
610
Protein
24g
Carbohydrates
54g
Fat
34g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
