Polenta Concia Recipe
Category: Main Dishes
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 1 hour
Polenta Concia is a rich and indulgent dish hailing from the heart of Italy. This creamy, cheesy, and buttery delight is perfect for a comforting meal. Made with cornmeal, Fontina cheese, Toma cheese, and a generous amount of butter, it’s a wonderful combination of flavors that will make your taste buds dance. Ideal for cold days or when you’re craving a warm, hearty meal.
Ingredients for Polenta Concia
| Ingredient | Quantity |
|---|---|
| Coarse cornmeal (farina di mais bramata) | 500g |
| Toma cheese | 200g |
| Fontina cheese | 200g |
| Butter | 200g |
| Water | 2 liters |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
Nutritional Information (Approx. per serving)
| Nutrient | Value |
|---|---|
| Calories | 550 kcal |
| Protein | 14g |
| Carbohydrates | 60g |
| Fat | 30g |
| Saturated fat | 18g |
| Fiber | 3g |
| Sodium | 600mg |
(Note: Nutritional values are estimates and may vary depending on ingredient brands and measurements.)
Instructions for Polenta Concia
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Prepare the cheeses: Begin by cutting the Fontina and Toma cheeses into small cubes. Set them aside for later use.
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Boil the water: Take a heavy-bottomed pot and place it on the stove. Pour in the 2 liters of water and bring it to a near-boil over medium heat.
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Add salt and cornmeal: Once the water starts to heat up, add a pinch of salt to season the water. Then, gradually pour in the cornmeal while stirring constantly with a wooden spoon. This method helps prevent clumps and ensures a smooth texture.
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Stir continuously: Reduce the heat to low and continue stirring the mixture for about 50 minutes. Keep the polenta moving to avoid it sticking to the bottom of the pot. The goal is to cook the polenta until it’s thick and creamy. Add the olive oil midway through the cooking process to help maintain a smooth texture and prevent any lumps from forming.
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Melt the butter: While the polenta is cooking, take a separate pan and melt the butter over medium-low heat. Allow it to melt slowly so it becomes rich and fragrant.
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Incorporate the cheese: About 5 minutes before the polenta is finished cooking, add the cubed cheeses to the pot. Stir them in thoroughly to ensure they melt completely, creating a velvety, cheesy texture throughout the dish.
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Serve in terracotta dishes: Once the polenta has cooked and the cheese has fully melted, carefully spoon the polenta into individual terracotta baking dishes or serving bowls. Create a small well in the center of each portion using the back of your spoon.
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Add the butter: Pour the melted butter into the well of each serving of polenta. This adds a deliciously rich, finishing touch to the dish.
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Season with pepper: Sprinkle black pepper over the top, adjusting the amount according to your taste preference. The pepper will contrast beautifully with the rich, creamy texture of the polenta.
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Serve and enjoy: Your Polenta Concia is now ready to serve! Enjoy it while it’s still warm, and savor the indulgent combination of melted cheese, buttery goodness, and perfectly cooked cornmeal.
Polenta Concia is a simple yet decadent dish that showcases the wonderful versatility of polenta. The creamy consistency, combined with the depth of flavor from the cheeses and butter, makes it a truly comforting meal. Whether served on a chilly evening or as a special family treat, this dish is sure to be a crowd-pleaser.
