📝 About This Recipe
Hailing from the rugged mountains of Northern Italy, Polenta Concia is the ultimate comfort food, transforming humble cornmeal into a luxurious, cheese-laden masterpiece. This 'enriched' polenta is defined by the inclusion of nutty Fontina Val d'Aosta and browned butter, resulting in a texture that is impossibly creamy and soul-warming. Naturally gluten-free and deeply aromatic, it is the perfect centerpiece for a cozy winter gathering or a sophisticated alpine-inspired dinner.
🥗 Ingredients
The Polenta Base
- 2 cups Coarse-ground yellow cornmeal (Traditional bramata style preferred; do not use instant)
- 6 cups Water (Can substitute 2 cups with whole milk for extra richness)
- 1.5 teaspoons Kosher salt (Adjust to taste)
- 1 piece Bay leaf (Fresh or dried)
The 'Concia' (Enrichment)
- 10 ounces Fontina Val d'Aosta cheese (Rind removed, cut into 1/2-inch cubes)
- 6 tablespoons Unsalted butter (High-quality European style preferred)
- 1/2 cup Parmigiano-Reggiano (Freshly grated)
- 6-8 pieces Fresh sage leaves (Whole leaves for infusing the butter)
- 1/2 teaspoon Freshly ground black pepper (To taste)
- 1 pinch Ground nutmeg (Freshly grated)
👨🍳 Instructions
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1
In a heavy-bottomed pot (ideally a copper 'paiolo' or a Dutch oven), bring 6 cups of water to a rolling boil over medium-high heat.
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2
Add the salt and the bay leaf to the water. Reduce the heat to medium-low.
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3
Begin whisking the water in a circular motion. Slowly rain in the cornmeal in a thin, steady stream, whisking constantly to prevent any lumps from forming.
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4
Once all the cornmeal is incorporated and the mixture begins to thicken, switch from a whisk to a long-handled wooden spoon.
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5
Reduce the heat to the lowest setting. Cover the pot and let the polenta simmer gently. Every 5-7 minutes, uncover and give it a vigorous stir, scraping the bottom and sides of the pot.
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6
Cook the polenta for 45-50 minutes. It is ready when the grains are tender and the mixture pulls away easily from the sides of the pot.
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7
While the polenta finishes, prepare the 'burro fuso.' In a small light-colored saucepan, melt the 6 tablespoons of butter over medium heat.
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8
Add the fresh sage leaves to the butter. Cook until the butter turns a deep golden brown and smells nutty, and the sage leaves become crisp. Remove from heat immediately to prevent burning.
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9
Remove the bay leaf from the cooked polenta. Stir in the pinch of nutmeg and the black pepper.
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10
Turn off the heat. Add the cubed Fontina and half of the grated Parmigiano-Reggiano to the pot. Stir vigorously until the cheese is mostly melted into ribbons.
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11
Pour half of the browned sage butter (reserving the sage leaves) into the polenta and fold it in gently to create a marbled, decadent texture.
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12
Immediately transfer the polenta to a large warmed serving bowl or individual shallow bowls.
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13
Drizzle the remaining browned butter over the top, garnish with the crispy sage leaves and the remaining Parmigiano-Reggiano.
💡 Chef's Tips
Always use coarse cornmeal rather than instant for the best texture; the slow cook time is essential for developing flavor. If the polenta becomes too thick during cooking, whisk in a splash of boiling water to loosen it back to a pourable consistency. Fontina Val d'Aosta is distinct from Danish Fontina; look for the 'DOP' seal for the authentic, pungent, and earthy flavor profile. Don't skip the browning of the butter; that toasted aroma is the bridge between the sweet corn and the savory cheese. For an extra-smooth finish, you can pass the finished polenta through a sieve, though the traditional rustic texture is usually preferred.
🍽️ Serving Suggestions
Pair with a robust Italian red wine like a Nebbiolo or a Valtellina Superiore to cut through the richness. Serve alongside slow-braised beef short ribs or a wild mushroom ragù for a complete meal. A side of bitter greens, such as sautéed radicchio or rapini with garlic, provides a perfect flavor contrast. For a lighter accompaniment, a crisp arugula salad with a sharp lemon vinaigrette works beautifully. Enjoy leftovers by pouring the polenta into a tray, letting it set, then slicing and pan-searing the cakes the next day.