Polenta concia is a typical dish from the Valle d’Aosta. Made of polenta, cheese, and butter, it’s definitely a high-calorie recipe, but a perfect energy food for cold climate. Actually, the polenta isn’t the main source of calories. It’s the cheese. So you can choose just how rich and substantial you want to make it.
Fontina, just like the ancients ate
Fontina is a typical Valle d’Aosta cheese, which has received DOP (Protected Designation of Origin) certification, and for this reason, must be produced according to specified rules. It’s made only with milk from the cows born and raised in the valley, which graze in meadows in the open air during the summer and in winter eat the hay collected in the fields around the valley. Local milk enzymes are used, and the maturing process takes place in natural caves throughout the Valle d’Aosta.
The right flour for polenta
Corn flour is usually used for polenta. But there isn’t just one! Bramata is coarsely ground cornmeal, suitable for rustic polenta. It goes well with stewed meat dishes. Medium-ground flour has a finer grain. It’s softer and goes well with vegetables, legumes, or sausage. There’s also a finely ground flour, which remains very soft and is used for more delicate dishes, with fine meats and game. Choose the one you like best!
The recipe for polenta concia
To prepare the polenta concia you’ll need 7 oz cornflour, 4 ½ oz Toma cheese, 4 ½ oz Fontina Valdostana cheese, 4 ½ oz butter, grated Parmigiano Reggiano, pepper, salt. First, put a pot with 1 US quart of water on the heat. As soon as it boils, salt it and then pour in the flour, stirring with a whisk, to prevent lumps from forming. Let it cook for about 45 minutes, always stirring with a wooden spoon, to prevent the polenta from sticking to the bottom. It will be ready when it detaches itself from the walls of the pot. At this point, add the cheeses, cut into cubes, and without the crust. Mix well, sprinkle with a little pepper and pour the polenta concia on a serving plate or on a cutting board, sprinkle with Parmigiano Reggiano and butter, previously melted in a saucepan.
