VegetarianAlpine Italian cuisine Main Course

Formaggio Fuso con Polenta

Name: Formaggio Fuso con Polenta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Alpine Italian
Ingredients: 300 g coarse yellow cornmeal; 1.2 l Water; 10 g Fine sea salt; 400 g trentino mountain cheese; 50 g unsalted alpine butter; 2 g Black pepper

A traditional Alpine dish of rich Trentino mountain cheese gently melted in browned butter and spooned over warm, freshly cooked polenta, typical of Val di Fiemme and Val di Fassa.

🇮🇹Italy· Trentino-Alto Adige

Prep: 10 min
Cook: 45 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

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Servings

300 g coarse yellow cornmeal — such as Trentino Storo or bramata maize flour
1¼ l Water — fresh cold water
10 g Fine sea salt — to season the water
400 g trentino mountain cheese — such as semi-aged Nostrano di Malga, Fontal, or Tosèla, sliced
50 g unsalted alpine butter — for melting the cheese
2 g Black pepper — freshly cracked

Equipment

•Heavy-bottomed pot or copper paiolo
•Wooden polenta spoon
•Heavy cast-iron frying pan
•Whisk

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 25 g
carbs: 56 g
fibre: 4 g
protein: 24 g
calories: 540 kcal

Instructions

1
Bring the water to a rolling boil in a heavy-bottomed pot and add the salt.
2
Pour the cornmeal in a slow, steady stream while whisking continuously to prevent lumps.
3
Switch to a sturdy wooden spoon and simmer on low heat for 40 minutes, stirring frequently until thick and smooth.
4
Melt the butter in a heavy frying pan over medium heat until it foams and turns lightly golden.
5
Lay the sliced mountain cheese across the pan in a single even layer.
6
Cook gently without stirring until the cheese softens and begins to bubble into the butter.
7
Turn off the heat once the cheese forms a rich, molten layer with lightly golden edges.
8
Spoon the hot, steaming polenta onto warm plates or a central wooden board.
9
Pour the bubbling molten cheese and browned butter immediately over the hot polenta.
10
Finish with a light grind of black pepper and serve at once while piping hot.

Chef's tips

Use coarse-ground yellow cornmeal to achieve the firm, rustic texture prized in Trentino. Keep the pan heat gentle when melting the cheese to avoid separating the dairy fats.

Ingredient substitutions

Nostrano di Malga → Fontal, young Asiago Pressato, or mild Fontina
Trentino Storo cornmeal → any coarse-ground yellow bramata cornmeal

Storage

Store leftover polenta and cheese separately in airtight containers in the refrigerator for up to two days.

Reheating

Pan-fry sliced cold polenta in a little butter until crisp, then melt fresh cheese over the top on low heat.

Common mistakes to avoid

•Overheating the frying pan, which separates the cheese into oil and hard rubbery curds.
•Shortening the polenta cooking time, leaving the maize grains raw and gritty on the tongue.
•Letting the dish sit before eating, as melted mountain cheese firms up rapidly as it cools.

Serving suggestions

Serve immediately on a communal wooden board alongside sautéed wild mountain mushrooms.Accompany with pickled gherkins or tangy fermented cabbage to balance the rich melted dairy.Pair with a glass of crisp local Trentino Nosiola white wine or a light Teroldego red.