Italian Recipes
POLENTA CONCIA

POLENTA CONCIA

Polenta with Butter and Fontina

How to make the Polenta with Butter and Fontina:

Make a polenta following the basic procedure.

While it is cooking, dice the cheese into small pieces. After it has cooked for half an hour, add the butter, cut into small pieces. Blend in the cheese 5 mins. before turning the heat off,. Leave to stand for several minutes, and then turn it on a wooden board, cut with a wooden knife and serve.

Note:
You can replace 7 oz. of yellow cornmeal with as mich whole-wheat cornmeal and Fontina with Bitto. This recipe is a specialty of Valtellina, in Northern Italy, where is called polenta taragna. Bitto may be substituted with Parmigiano. Whole-wheat cornmeal is mixed into the water when still cold. It is then brought to a boil and the yellow cornmeal is added following the cooking process as in basic method.

Polenta taragna is always served with good quality salame, thickly sliced by hand, or fresh pork sausage sauteed till brown.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM