VegetarianValdostana cuisine Main Course

Polenta Concia

Name: Polenta Concia
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 1.5 l Water; 350 g coarse yellow cornmeal; 10 g Fine sea salt; 300 g fontina; 100 g Unsalted butter; 40 g grana padano; 1 pinch Black pepper

A rich Valdostan specialty of coarse yellow polenta beaten with mountain butter and local Fontina cheese until glossy and stringy.

🇮🇹Italy· Aosta Valley

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Medium
Calories: 610 kcal

Ingredients

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Servings

1½ l Water — fresh tap water
350 g coarse yellow cornmeal — polenta bramata
10 g Fine sea salt — to season the water
300 g fontina — Valdostan Fontina DOP, rind removed and finely cubed
100 g Unsalted butter — Alpine butter, divided in two equal portions
40 g grana padano — finely grated
1 pinch Black pepper — freshly ground

Equipment

•Heavy-bottomed saucepan or copper polenta pot
•Sturdy wooden spoon
•Balloon whisk
•Small frying pan
•Warm earthenware bowls

Nutrition

Per serving, approximate

Calories: 610 kcal
fat: 32 g
carbs: 58 g
fibre: 4 g
protein: 24 g
calories: 610 kcal

Instructions

1
Bring the water and sea salt to a rolling boil in a heavy-bottomed saucepan.
2
Pour the cornmeal in a steady, thin rain while whisking vigorously to avoid any lumps.
3
Reduce heat to low and switch to a sturdy wooden spoon once the porridge begins to thicken.
4
Simmer gently for forty minutes, stirring frequently until the polenta comes away cleanly from the pan sides.
5
Melt half of the butter gently in a small frying pan until lightly foaming and nutty in aroma.
6
Add the diced Fontina and the remaining cold butter directly into the steaming polenta pot.
7
Beat vigorously with the wooden spoon over low heat until the cheese melts completely and strings stretch freely.
8
Ladle the rich polenta immediately into warmed earthenware serving bowls.
9
Drizzle the hot browned butter over the surface and dust lightly with grated Grana Padano.

Chef's tips

Slice the Fontina finely so that it melts rapidly into the hot cornmeal without cooling down the mixture. Always choose coarse polenta bramata over instant varieties, as the long cooking time develops the necessary texture and nutty grain flavour.

Ingredient substitutions

fontina → toma piemontese or taleggio (though no longer strictly Valdostan)
grana padano → parmigiano reggiano

Storage

Store any cooled leftovers in an airtight container in the refrigerator for up to three days.

Reheating

Reheat slices gently in a frying pan with a knob of butter until the cheese softens and the edges turn crisp.

Common mistakes to avoid

•Adding the cornmeal all at once, which causes stubborn dry lumps to form in the porridge.
•Using quick-cook or precooked polenta, which lacks the body and depth required for this rich Alpine preparation.
•Letting the polenta cool before adding the cheese, preventing the Fontina from melting into smooth, elastic strings.

Serving suggestions

Serve steaming hot in deep earthenware bowls alongside a glass of Torrette or Enfer d'Arvier red wine.Accompany with stewed mountain greens or a slice of cured motzetta beef.