Polenta concia
Polenta concia is a signature dish of Alpine cuisine, capable of transforming the simplicity of polenta into a rich and flavorful culinary experience thanks to the addition of butter and local cheeses. Originating from the valleys of Northern Italy, this recipe was born as the ultimate comfort food, ideal for warming up on cold winter evenings or satisfying those who crave a rustic and nourishing dish. Perfect to enjoy with a glass of red wine, polenta concia is a true embrace of authentic and traditional flavors.
Servings: 4 persone
Ingredients
- 600 gr cornmeal flour
- 2 litri boiling water
- qb Salt
- 100 gr butter
- 250 gr fontina cheese sliced
- 50 gr smoked bacon finely chopped
- 200 gr cooked beans
Instructions
- Bring 2 liters of salted water to a boil in a large pot.
- Gradually sprinkle the cornmeal flour into the boiling water, stirring constantly to prevent lumps.
- Cook the polenta over medium-low heat for about 30 minutes, stirring frequently.
- When the polenta is soft, add the butter and stir until completely melted.
- Incorporate the sliced fontina, stirring to melt it evenly.
- Add the chopped bacon and cooked beans, mixing all ingredients well.
- Cook for another 10 minutes over low heat, stirring occasionally.
- Adjust the salt if needed.
- Serve the hot and steaming polenta concia.
