easymainvegetarianCC0 1.0 Universal
Polenta Concia – Alpine Creamy Polenta with Fontina & Brown Butter
The alpine comfort masterpiece from the Valle d'Aosta: rich, golden polenta cooked silky smooth, layered with gooey melted Fontina cheese, nutty browned butter, and Parmesan.
Prep
10 min
Cook
35 min
Total
45 min
Ingredients
4servings
- Coarse or medium yellow cornmeal250 g
- Water1000 ml
- Butter60 g
- Fontina or Alpine cheese & Parmigiano180 g
- Salt6 g
- Black pepper
Preparation Steps
1
Bring salted water to a rolling boil in a heavy pot. Rain in cornmeal in a steady stream while whisking vigorously to avoid lumps.
3 min timer
2
Reduce heat to low and simmer for 25-30 minutes, stirring frequently with a wooden spoon until thick, smooth, and pulling away from sides.
27 min timer
3
Layer half the warm polenta into a baking dish, scatter alpine cheese cubes, top with remaining polenta and drizzle with golden melted butter.
3 min timer
4
Bake at 200°C (400°F) for 8-10 minutes until cheese is molten, bubbling, and irresistibly browned on top.
9 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
