Polenta concia

Let’s celebrate the #Epiphany with a typical Italian recipe: Polenta concia. It’s a traditional dish from the Valle d’Aosta, made of polenta, cheese, and butter. It’s super easy to prepare and very tasty!!!

-350g of polenta
-1l water
-80g of fontina cheese, or another alpine cheese such as Emmental, Toma or Taleggio
-1 mozzarella cheese
-80g of unsalted butter
-freshly ground black pepper
-250 ml tomato can (optional)
-1 clove of garlic
– Parmigiano reggiano

Put the tomato can in a pot with some olive oil, salt and 1 clove of garlic. Cook it for 20 minutes.

Bring the water to the boil and add plenty of salt. Whisk in the polenta and simmer for 5 minutes. If the polenta becomes too thick and starts sticking, add a little more water.

When the polenta is ready, stir the tomato sauce into the polenta, dice the cheese into small cubes then add the cheese in the polenta, together with the butter and continue stirring until melted. 

Put some tomato sauce on top and sprinkle with Parmigiano reggiano and butter (previously melted in a saucepan).

Put in the oven at 180* for 15 minutes.


* you can prepare this recipe also in a “total white” version, with no tomato.