VegetarianValdostana cuisine Main Course

Polenta Grassa

Name: Polenta Grassa
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 300 g coarse yellow cornmeal; 1300 ml Water; 10 g Fine sea salt; 250 g fontina dop; 70 g Unsalted butter; 30 g grana padano dop; 1 pinch Ground nutmeg

A comforting baked Alpine dish of soft, freshly cooked yellow polenta layered with creamy Fontina DOP cheese and rich butter, browned under the grill.

🇮🇹Italy· Aosta Valley

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 7 gathered

Servings

300 g coarse yellow cornmeal — farina di mais bramata
1300 ml Water — fresh cold water
10 g Fine sea salt — adjust to taste
250 g fontina dop — rind removed and sliced thinly
70 g Unsalted butter — diced into small cubes
30 g grana padano dop — finely grated
1 pinch Ground nutmeg — freshly grated

Equipment

•Heavy-based saucepan
•Whisk
•Wooden spoon
•Rectangular baking dish
•Cheese knife

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 24 g
carbs: 58 g
fibre: 4 g
protein: 21 g
calories: 540 kcal

Instructions

1
Bring the water to a rolling boil in a heavy saucepan and add the salt.
2
Pour in the cornmeal in a steady stream, whisking constantly to prevent any lumps from forming.
3
Switch to a wooden spoon and cook the polenta on low heat for 40 minutes, stirring frequently.
4
Preheat your oven to 200°C (180°C fan) and grease a baking dish with a knob of butter.
5
Spread one third of the hot polenta evenly across the base of the prepared dish.
6
Scatter over half of the sliced Fontina and scatter with several cubes of butter.
7
Spread another third of polenta over the cheese, then add the remaining Fontina and more butter.
8
Top with the remaining polenta, smooth the surface, and dot with the rest of the butter.
9
Sprinkle the grated Grana Padano and a pinch of nutmeg evenly over the top.
10
Bake for 15 minutes, then grill for 3 minutes until bubbling and golden brown on top.

Chef's tips

Keep the polenta hot and pliable while assembling, as it sets quickly when cooled. Use authentic young Fontina DOP for its characteristic nutty flavour and perfect melting quality.

Ingredient substitutions

Fontina DOP → Taleggio or mature Fontal cheese
Grana Padano DOP → Parmigiano Reggiano

Storage

Store leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat covered with foil in a 180°C oven with a splash of water until molten and piping hot.

Common mistakes to avoid

•Dumping the cornmeal into the water too quickly, which creates stubborn dry lumps.
•Allowing the polenta to cool before layering, making it impossible to spread smoothly.