📝 About This Recipe
Hailing from the snow-capped peaks of the Aosta Valley and Biella, Polenta Concia is the decadent, 'enriched' soul of Northern Italian mountain cooking. This isn't just cornmeal; it is a luxurious, velvet-textured masterpiece folded with copious amounts of nutty Fontina cheese and finished with a golden, foaming brown butter infused with fresh sage. It is the culinary equivalent of a warm wool blanket, offering a rich, savory depth that transforms humble ingredients into a celebratory feast.
🥗 Ingredients
The Polenta Base
- 2 cups Coarse Ground Yellow Cornmeal (preferably stone-ground bramata for texture)
- 8 cups Water (filtered)
- 1 tablespoon Kosher Salt (plus more to taste)
- 1/2 cup Whole Milk (to add creaminess at the end)
The Cheeses
- 300 grams Fontina Valle d'Aosta DOP (cubed into 1/2 inch pieces)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 100 grams Toma or Gruyère (shredded (optional for extra depth))
The Brown Butter (Burro Nocciola)
- 1/2 cup Unsalted Butter (high quality European style)
- 8-10 pieces Fresh Sage Leaves (whole)
- 1 clove Garlic (smashed)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional copper 'paiolo', bring the 8 cups of water to a rolling boil over medium-high heat.
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2
Add the tablespoon of salt to the water. Reduce heat to medium and begin whisking the water in a circular motion to create a vortex.
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3
Slowly rain the cornmeal into the water in a steady stream while whisking constantly to prevent any lumps from forming.
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4
Once the mixture begins to thicken and bubble like lava, reduce the heat to the lowest possible setting. Swap the whisk for a long-handled wooden spoon.
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5
Cover the pot and cook for 45-50 minutes. Every 5-10 minutes, uncover and give it a vigorous stir, scraping the bottom and sides to ensure it doesn't scorch.
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6
While the polenta cooks, prepare your cheeses by cubing the Fontina and grating the Parmigiano. Set aside at room temperature.
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7
In a small light-colored skillet, melt the butter over medium heat. Add the sage leaves and the smashed garlic clove.
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8
Cook the butter until the milk solids turn a toasted hazelnut brown and the sage leaves become crisp. Remove from heat and discard the garlic; keep the butter warm.
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9
Check the polenta; it is ready when it pulls away easily from the sides of the pot and has a smooth, creamy mouthfeel without any grittiness.
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10
Stir in the 1/2 cup of milk to loosen the texture slightly, followed by the cubed Fontina, Toma, and Parmigiano.
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11
Fold the cheeses gently into the hot polenta until they are mostly melted—it’s okay to have some small, gooey pockets of cheese remaining.
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12
Pour half of the sage-infused brown butter directly into the polenta and stir once or twice to create beautiful ribbons of fat.
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13
Transfer the polenta to a large warmed serving bowl or individual wooden boards.
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14
Drizzle the remaining brown butter and the crispy sage leaves over the top. Finish with a generous crack of black pepper and serve immediately.
💡 Chef's Tips
Use stone-ground cornmeal rather than 'instant' for the best texture and corn flavor. Don't skimp on the stirring; the movement develops the starch for a silkier finish. If the polenta becomes too thick before the cooking time is up, add a splash of boiling water to loosen it. Ensure you use authentic Fontina Valle d'Aosta DOP; its melting point and funky, nutty profile are essential for this dish. If you have leftovers, pour into a tray, let it set, then slice and pan-fry the next day for a crispy treat.
🍽️ Serving Suggestions
Pair with a robust red wine from the region, such as a Nebbiolo or a Val d'Aosta Fumin. Serve alongside slow-braised beef short ribs or a traditional Italian 'Spezzatino' (beef stew). Accompany with sautéed wild mushrooms and garlic for a vegetarian earthy delight. A side of bitter greens like radicchio or rapini helps cut through the richness of the cheese and butter. For a true mountain experience, serve on a large wooden board in the center of the table for guests to share.