Polenta concia is a rich and tasty dish of the Italian tradition, easy to prepare and perfect to be enjoyed during the colder seasons.
Among the most famous dishes of the Italian tradition, polenta concia is a recipe prepared and widespread throughout Northern Italy and in many other areas of the country, although it seems that the original recipe of polenta concia is disputed between the Aosta Valley and the Piedmont. This preparation basically consists in serving the softer polenta and seasoned with melted butter and cheese : the substantial difference with the classic polenta, however, lies in the use of different products and ingredients, especially as regards the cheese.
Today we go to Piedmont, and precisely to Biella, and we will make a polenta concia with toma and maccagno , two typical cheeses of the Biella tradition. This popular mountain dish is very rich and at the same time easy to make; it is usually eaten as a first course or even as a single dish . Try it with family or friends, it will surprise you!
Let’s go and see how to make polenta concia!
Preparation of polenta with cheese and melted butter
- To begin with, heat about 2 liters of water in a large pot and add salt as soon as it starts to boil . At this point, pour in the corn flour and start stirring quickly, adding a drizzle of extra virgin olive oil.
- Continue to turn your polenta, which will have to cook for about 40 minutes. In the meantime, take the cheeses and cut them into very small pieces , so as to have them ready for when the polenta is cooked.
- In a small saucepan, heat the butter with a sage leaf. Once it is browned , turn off the flame. Cook the polenta, making sure it doesn’t get too hard: polenta concia is a dish that should be enjoyed with a spoon!
- As soon as the polenta is ready, insert the pieces of cheese and turn them to melt well. Serve your polenta with two tablespoons of melted butter per serving and a pinch of ground black pepper. Enjoy your meal !
And if you want to discover other recipes with polenta, then you should definitely try our polenta savory tart . Really delicious !
Differences between Valdostan and Piedmontese polenta concia
As you may have guessed, we have prepared the polenta concia with the typical ingredients of Piedmont. In fact, what deeply divides the two versions of the greedy and rich dish are essentially the products used . Polenta with Fontina is typical of the Aosta Valley, the cheese is melted in the same way as the Piedmontese version. Furthermore, even the type of polenta can change , but this happens for both versions of the delicious recipe: in addition to the yellow polenta, polenta concia with polenta taragna (which is also mixed with buckwheat flour) is very famous, especially in Piedmont. .
Polenta concia must be consumed on the spot, when it is hot and with melted and enveloping butter. You can keep it in the fridge for about 2 days , then you can use it like this: cut it into slices and put it in the oven or pan for a rich appetizer. We do not recommend freezing in the freezer.
Riproduzione riservata © - WT
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