Name: Polenta Concia
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 400 g Coarse stone-ground cornmeal; 300 g Fontina (rind removed, in small cubes); 80 g Butter; 10 g Salt (for the water); 1 g Black pepper (optional, at the table); 300 ml Whole milk (replaces part of the water for a softer polenta); 1,400 ml Water (for the polenta)

Coarse cornmeal cooked a full 45 minutes, with a little milk in the water for softness, then Fontina folded in off the heat with as few strokes as possible, so it melts into long ribbons instead of turning greasy. Browned butter poured over just before serving is the finish that makes it concia.

Total: 1 hr 5 min
Prep: 10 min
Cook: 55 min
Serves: 6

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Polenta Concia

Total 1 hr 5 min · Prep 10 min · Cook 55 min · Serves 6

Method

Bring 1.4 liters of water plus the milk to a boil in a heavy pot with the salt.Bring 6 cups (1.4 l) of water plus the milk to a boil in a heavy pot with the salt.
Rain in the cornmeal, whisking constantly so no lumps form. When it returns to a blip-blip simmer, switch to a wooden spoon.
Cook at the laziest simmer for 45 minutes, stirring every few minutes and scraping the bottom. The polenta is ready when it pulls cleanly off the sides of the pot.
Off the heat, fold in the Fontina cubes a handful at a time, beating until the cheese melts into long elastic ribbons.
In a small pan, cook the butter until its foam subsides and it smells toasted, the colour of dark honey.
Mound the polenta into warm bowls, pour the sizzling butter over, and serve at once, pepper on the table.

Equipment

Dutch OvenA heavy base is what lets polenta putter for 45 minutes without scorching.2 options
- Our pick
  Lodge Enameled Cast Iron Dutch Oven, 6 qt
  A heavy pot with a lid for steady, gentle cooking; choose batch sizes to fit.
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- Le Creuset Signature Dutch Oven, 5.3L
  French enamelled cast iron that holds a low, even simmer for hours.
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WhiskOnly for raining in the cornmeal; switch once it thickens.
Polenta Paddle · OptionalThe long tarello keeps your hand clear of the spits; a sturdy wooden spoon works too.
Saucepan2 options
- Our pick
  All-Clad D3 Stainless Steel Saucepan with Lid, 3 qt
  For heating the liquid before it joins the polenta preparation.
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- Cuisinart MultiClad Pro Saucepan with Cover, 3 qt
  Tri-ply stainless that heats evenly, at a friendlier price.
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