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Polenta concia is an emblematic dish of Alpine cuisine, which combines the simplicity of polentatraditionalto the richness of local cheeses. This preparation, born in the valleys of Northern Italy, is a true hymn to comfort food, perfect for cold winter evenings or for those looking for a substantial and satisfying dish.
Why thisrecipeit's so special
The tanning polentait is much more than a simple dish: it is a real taste experience. The creaminess of the polenta goes perfectly with the flavor of thecheesefontina, while the bacon adds a smoky note that completes the flavor. Beans not only enrich the texture, but also provide vegetable proteins, making the dish more balanced from a nutritional point of view.
This dish is a concentrate of energy, ideal for those who live in the mountains or for those who need a substantial meal after a day outdoors. Despite being a rich dish, polenta concia can be considered part of a balanced diet if consumed in moderation, thanks to the complex carbohydrates contained in the polenta and the proteins contained in the cheeses andlegumes.
The versatility of this recipe allows you to experiment with different local cheeses, each time creating a new taste experience that reflects the flavors of the territory. It is a dish that not only nourishes the body, but also the soul, evoking family traditions and the warmth of mountain cuisine.
Ingredients
- 600 gr corn polenta flour
- 2 litres boiling water
- to taste Salt
- 100 gr butter
- 250 gr fontina cheese sliced
- 50 gr bacon finely chopped
- 200 gr boiled beans
instructions
- Bring 2 liters of salted water to the boil in a large saucepan.
- Pour in the polenta flour, stirring continuously to avoid the formation of lumps.
- Cook the polenta over medium-low heat for about 30 minutes, stirring frequently.
- When the polenta is soft, add the butter and mix until completely melted.
- Add the sliced fontina, stirring to blend it evenly.
- Add the chopped bacon and boiled beans, mixing all the ingredients well.
- Cook for another 10 minutes over low heat, stirring occasionally.
- Add salt if necessary.
- Serve the polenta concia hot and steaming.
Fontina is a typical cheese fromValle d'Aosta, an Alpine region in northwestern Italy. It is considered one of the most emblematic cheeses of the Aosta Valley dairy tradition, with origins dating back to the 13th century. Fontina is produced with whole milk from Aosta Valley cows, which graze freely in the rich mountain pastures, giving the cheese its characteristic flavour. This cheese is particularly used in traditional Aosta Valley cuisine, for example in fondue and, of course, in polenta concia.
