Polenta Concia
Directly from the Northern part of Italy, in the heart of the Alps, where you can ski in the Dolomites mountains, you will also be able to enjoy one of the easiest and tastiest dishes we have in the Bel Paese.
Today we are introducing our Polenta Concia, a dish of boiled yellow or white cornmeal enriched with the amazing cheese taste, usually Fontina and Gorgonzola.
Polenta Concia
Directly from the Northern part of Italy, in the heart of the Alps
Step 1
Preparation is pretty easy, as much as the ratio is. One part polenta, four parts water, salt, butter, milk and cheeses to taste until you find your perfect balance. Perfect side for a stew, or a mushroom ragout, or even steak.
Step 2
Low heat butter and chunks of cheese in a pan until all melted. Boil salted water in a large pot, then energetically mix polenta while pouring it into the pot. Keep on stirring reducing the heat to low for around 5-10 minutes, until the grains are absorbed in the water. Turn off the heat and add the melted cheese.
ENJOY!
Ingredients:
(for 6 people)
1 cup Polenta
4 cups water
Salt and black pepper to taste
½ lb of mixed cheeses (Romano, Fontina, Gorgonzola, Asiago, …)