Entree: Italy – Aosta Valley – Polenta Concia (Creamy coarse-corn polenta enriched with butter and melted local alpine cheeses)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 5 min

Total 55 min

Ingredients

- 1 cup (170 g) coarse cornmeal (polenta)
- 4 cups (946 ml) water
- 1 cup (240 ml) whole milk
- 1 tsp (5 g) fine sea salt, plus extra to taste
- 4 tbsp (56 g) unsalted butter
- 8 oz (225 g) Fontina Valdostana or mature Fontina, grated or thinly sliced
- 2 oz (50 g) Parmigiano-Reggiano, finely grated
- 1 tbsp (15 ml) unsalted butter or olive oil for finishing (optional)
- Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Bring the water and milk with 1 tsp (5 ml) salt to a gentle boil in a heavy saucepan. Slowly whisk in the cornmeal in a steady stream to prevent lumps.
2. Reduce heat to low and simmer, stirring frequently with a wooden spoon, until the polenta is thick and tender, about 30–40 minutes for coarse polenta.
3. Once the polenta is cooked and thickened, remove from heat and stir in 4 tbsp (60 ml) butter until fully incorporated.
4. Stir in most of the Fontina (reserve a little for the top) and the Parmigiano-Reggiano until cheeses are melted and the mixture is creamy. Adjust seasoning with salt and pepper.
5. Spoon the polenta into a warmed shallow serving dish, dot with remaining Fontina and the optional 1 tbsp (15 ml) butter or olive oil. Place briefly under a hot broiler or cover and let sit to allow the remaining cheese to melt and form a glossy surface.
6. Serve immediately, topped with extra freshly ground pepper and a drizzle of melted butter if desired.

1. Bring the water and milk with 1 tsp salt to a gentle boil in a heavy saucepan. Slowly whisk in the cornmeal in a steady stream to prevent lumps.
2. Reduce heat to low and simmer, stirring frequently with a wooden spoon, until the polenta is thick and tender, about 30–40 minutes for coarse polenta.
3. Once the polenta is cooked and thickened, remove from heat and stir in 4 tbsp butter until fully incorporated.
4. Stir in most of the Fontina (reserve a little for the top) and the Parmigiano-Reggiano until cheeses are melted and the mixture is creamy. Adjust seasoning with salt and pepper.
5. Spoon the polenta into a warmed shallow serving dish, dot with remaining Fontina and the optional 1 tbsp butter or olive oil. Place briefly under a hot broiler or cover and let sit to allow the remaining cheese to melt and form a glossy surface.
6. Serve immediately, topped with extra freshly ground pepper and a drizzle of melted butter if desired.