QiMeal
Polenta Concia
Polenta Concia · ready in 1 h · 4 servings · 679 kcal per serving · easy · 6 ingredients
A rich Alpine bowl from Piedmont and Valle d Aosta, where slow cooked cornmeal meets melting Fontina, butter, and milk for deep comfort.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 1 h
- Serves
- 4
- kcal
- 679
- Difficulty
- easy
Ingredients · 4 servings
- 250 gCornmeal, coarsely ground
- 250 gFontina cheese, grated
- 80 gButter, cubed
- 400 mlMilk
- 800 mlWater
- 1 ½ tspSalt
Equipment
stovetop, measuring jug, grater, cutting board, knife, heavy pot, whisk, wooden spoon, ladle, serving bowl
Instructions
- Mise en place
Gather the cornmeal, Fontina, butter, milk, water, and salt, then set out a heavy pot, whisk, spoon, grater, scale, and ladle. · 10 min
What to look for: All ingredients are measured and the Fontina is ready to melt.
- Heat dairy base
Heat the water, milk, and salt in the heavy pot over medium heat until steaming and just beginning to bubble around the edge. · 5 min
What to look for: Tiny bubbles appear at the edge and the liquid gives off steady steam.
- Whisk cornmeal in
Pour in the cornmeal in a steady stream while whisking constantly to prevent lumps from forming on the bottom. · 3 min
What to look for: The mixture thickens evenly with no dry pockets of cornmeal.
- Cook polenta slowly
Cook the polenta gently, stirring often with a wooden spoon, until thick, glossy, and pulling slowly from the sides of the pot. · 35 min
What to look for: The polenta is glossy, swollen, and moves in slow waves when stirred.
- Melt cheese in
Fold in the Fontina and butter off the heat, stirring until the cheese melts into ribbons and the polenta looks creamy. · 5 min
What to look for: The cheese disappears into the polenta and the surface becomes silky.
- Serve hot
Serve the Polenta Concia hot in warm bowls while the surface is glossy and the cheese is still flowing. · 2 min
What to look for: The polenta sits softly in the bowl and remains creamy at the edges.
Nutrition (per serving)
| kcal | 679 |
|---|---|
| Protein | 24 g |
| Carbohydrates | 55 g |
| of which sugars | 7 g |
| Fat | 40 g |
| of which saturated | 24 g |
| Fibre | 5 g |
| Sodium | 1336 mg |
Nutri-ScoreC
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Reheat gently with a splash of water or milk, stirring until creamy and fully hot.
Ingredient substitutions
Cornmeal
- Polenta cornmeal: Use a coarse grind for the most traditional texture.
Fontina cheese
- Toma cheese: Toma is also traditional in the Alpine style of this dish.
Butter
- Olive oil: Less traditional and less creamy, but usable if butter is unavailable.
Milk
- Water: The polenta will be lighter and less rich.
Water
- Milk: Using more milk makes the polenta richer and softer.
Salt
- Sea salt: Adjust by taste because crystal size can change saltiness.
