Kitchen Recipe Collection
Italian Polenta Concia (Cheesy Polenta)
A rich, rib-sticking dish from the Alpine regions of Italy. Creamy polenta heavily enriched with melted butter and copious amounts of local mountain cheeses.
- Prep
- 5 min
- Cook
- 50 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- coarse cornmeal (polenta flour)
- water (or half water, half milk)
- butter (generous amount)
- fontina cheese (cubed)
- toma or gorgonzola cheese (optional)
- parmesan cheese (grated)
- salt
- black pepper
Equipment
- Large heavy pot (traditionally a copper paiolo)
- Long wooden spoon
Instructions
- 1
Boil Liquid
Bring a large pot of salted water (or milk/water mix) to a rolling boil. The ratio is generally 4 or 5 parts liquid to 1 part polenta.
- 2
Rain the Polenta
Slowly pour the cornmeal into the boiling water in a steady stream, whisking constantly to prevent any lumps from forming.
- 3
The Long Stir
Reduce the heat to low. The polenta must simmer slowly and be stirred frequently with a wooden spoon for 40-50 minutes. It should pull away cleanly from the sides of the pot when ready.
- 4
Prepare the Cheese
While the polenta cooks, cut the Fontina and Toma cheeses into small cubes.
- 5
Brown the Butter (Optional but Recommended)
In a small pan, melt the butter until it foams and turns a nutty, golden brown color (beurre noisette).
- 6
Concia (Enriching)
Once the polenta is fully cooked and creamy, remove it from the heat. Vigorously stir in the cubed cheeses and half of the grated Parmesan.
- 7
Melt
Stir until the cheese is completely melted and the polenta becomes incredibly stringy and rich.
- 8
Serve
Pour the hot, cheesy polenta into wide, shallow bowls.
- 9
Top with Butter
Pour a little of the browned butter over the top of each serving and sprinkle with the remaining Parmesan and lots of black pepper. Serve immediately.
Cooking Tips
- Instant polenta cooks in 5 minutes, but lacks the deep toasted corn flavor and structural integrity of slow-cooked coarse polenta.
- The cheese must be folded in off the heat, or the oils will separate and make the dish greasy.
Variations
- Baked Polenta Concia: Layer cooked polenta and cheese in a baking dish and bake until the top is bubbly and golden.
Chef's Notes & Storage
- Historically the primary sustenance for farmers in the cold, mountainous regions of Northern Italy.
Nutrition Estimate
580 calories · 16g protein · 45g carbs · 38g fat · 4g fiber per serving
