Savoury polenta

Savoury polenta

Polenta concia

By
From
Vegetables
Serves
6
Photographer
Laura Edwards

Among quite a few recipes that remind me of Nina Burgai, a restaurateur in the Aosta Valley, this one stands out. As soon as you arrived at her hotel, 2,000 metres above sea level, hungry and tired, this polenta was the super-comfort food that she put on the table. It was invariably served with a chicken stew. She was also using her own ingredients, such as homemade butter and home-made Fontina cheese, making it so much more special.

This dish is good by itself, as a side dish to anything stewy, but it is also good when cold, cut into slices and fried.

Ingredients

Quantity Ingredient
1 teaspoon salt
300g instant polenta
100g unsalted butter, cut into little cubes
200g fontina cheese, cut into little cubes
80g parmesan, freshly grated

Method

  1. Bring 1.5 litres of water to the boil, add the salt, then slowly pour in the polenta, stirring all the time to avoid lumps. Cook and stir over a gentle heat for about 5–7 minutes (be careful of the splashes from the boiling polenta, which is very hot). After this time, the polenta will start to detach itself from the sides of the pan, which is the sign that it is cooked.
  2. Now, add the butter and Fontina, then the Parmesan, and mix well. Stir everything together to a creamy texture, the cheeses and butter melting nicely.
  3. Eat this hot as an accompaniment to stews of red meat, game, offal, vegetables, whatever you want. Or, if you have leftovers, leave to set in a flat dish, cut into slices and fry in some olive oil, or grill.
Tags:
Carluccio
vegetables
vegetarian
Italian
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