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Flavoured Polenta

⏱ 45 min🍳 30 min👤 3 pp★★☆☆☆

This recipe is a classic for winter evenings in the mountains, when it's really cold outside but inside the house a lovely log fire is burning and the company is cheerful and talkative: we refer to the gastronomic classic, flavoured polenta, known as ‘polenta concia’ in Italian. Its origins are to be found in the Val D'Aosta or in the province of Biella, where it is made with ‘Toma’ or other mountain cheeses, and with the addition of butter or milk. The ‘concia’ style is a way of flavouring the polenta transforming it into a unique, delicious and invigorating dish. Prepare it with any of your favourite melting cheese, such as Provolone, Gorgonzola or Toma. Enjoy it with a great glass of wine. When you have mastered the recipe, you can prepare it on-the-go with cheeses that you have in the house. If you have made some polenta, you can prepare the polenta the following day. It will still be delicious.

Ingredients

Nutritional values 520 kcal / serving
Protein
18g
Carbohydrates
48g
Fat
28g
Fiber
4g

* approximate values per serving

Information
45 minutes Total time
30 minutes Active time
Serves 3 persons
★★☆☆☆ Medium difficulty

Preparation

Cook the maize flour in salted water. Grease an ovenproof dish. When the polenta is ready, pour half in the pan. Add plenty of sliced cheese and some butter. Finish with the remaining polenta, then cover with more cheese slices, plenty of Parmesan and some more flakes of butter. Bake at 180 °C for 30 minutes.

Tips
We have prepared this recipe using buckwheat, also known as ‘taragna’. If you want to follow the traditional recipe, use simple corn polenta instead, and take care to make it very soft whilst cooking. You can then add the cubes of cheese, so as to blend them in nicely, or cover your polenta with the cheese and butter at the end and blast under a grill, like a gratin. Fortunately, flavoured polenta is not a formal or rigid recipe, so you can use your imagination by adding any cheese you like, and the method that suits.
Trivia
There is a recipe called ‘polenta alla carbonara’ which includes pork, pancetta and cheese. It is found especially in its area of origin, the mountain region of Catria and Nerone, in the province of Pesaro and Urbino.

Step by step

Ingredients
Ingredients
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Additional information

Polenta with Fontina and Butter

One of the tastiest variations of polenta with Fontina involves the use of Fontina, a cheese typical of the Aosta Valley. This version enriches the dish with a creamy and enveloping flavor, thanks to the melting of the Fontina that perfectly combines with the polenta. To prepare polenta with Fontina, it is essential to choose a quality cheese that melts well, to achieve a perfect consistency. During baking, the butter and cheese create a golden crust on the surface, making each serving irresistible. Served hot, this preparation is ideal for a winter lunch or a convivial dinner, capable of satisfying even the most discerning palates.

Aosta Valley Style Polenta

Aosta Valley style polenta is a preparation that celebrates the authentic flavors of mountain tradition. This regional variant is distinguished by the use of typical products from the Aosta Valley, such as Fontina, which gives the dish a unique character. The preparation requires slow and careful cooking, to ensure that the polenta absorbs all the flavors of the cheese and butter. In some variations, it can be further enriched with the addition of speck or mushrooms, making the dish even more substantial and suitable for colder days. Aosta Valley style polenta is perfect for those looking for a dish that combines tradition and flavor, ideal for sharing with family or friends.

Light Polenta without Butter

For those who desire a lighter version of polenta with Fontina, it can be prepared without butter. By replacing the butter with a bit of extra virgin olive oil and reducing the amount of cheese, a healthier yet equally tasty dish is achieved. The polenta remains the star, while the oil adds a touch of freshness without weighing it down. This variant is perfect for those following a balanced diet but who do not want to give up the pleasure of enjoying a good dish of polenta with Fontina. Even though it is lighter, the recipe maintains its enveloping flavor, making it ideal for those looking to maintain a healthy eating regimen without sacrificing the pleasures of the table.

Nutritional Benefits of Polenta with Fontina and Calories

Polenta, the main ingredient of polenta with Fontina, is a source of complex carbohydrates, ideal for providing long-term energy. Additionally, it is naturally gluten-free, making it suitable for those with intolerances. Fontina, rich in calcium and protein, contributes to the nutritional value of the dish, promoting bone and muscle health. Depending on the quantities used, a serving of polenta with Fontina can contain about 350-450 calories, making it a substantial dish but one to be consumed in moderation. It is an excellent choice for those looking for a meal that combines taste and essential nutrients, perfect for facing the colder days.

Can Polenta with Fontina be Frozen?

Yes, polenta with Fontina can be frozen, but it is important to follow some precautions to preserve its quality. To freeze it, it is advisable to let it cool completely after cooking and then portion it into suitable containers. It is recommended to use food bags or airtight containers to prevent freezer burn. When you wish to consume it, simply thaw it in the refrigerator and reheat it in the oven or in a pan, adding a bit of butter or oil to restore creaminess. In this way, you can enjoy a dish of polenta with Fontina even when you don't feel like cooking, without compromising the original flavor.