When the cold of winter envelops the Lombard valleys, polenta "uncia" emerges as a traditional dish that warms family evenings. This recipe, typical of the region, stands out for its meticulous preparation: the copper pot used for cooking ensures a perfect consistency, thanks to the even distribution of heat. The combination of "00" flour and fraina flour, both carefully selected, gives the polenta a soft texture and rich flavor, while the butter and cheese, melted together, create an irresistible creaminess. During preparation, the sautéed garlic adds an aromatic touch that further enriches the dish. Perfect for a Sunday lunch or a dinner among friends, polenta "uncia" is ideal for serving with cured meats and cheeses, transforming every meal into an experience of authentic and enveloping taste.

In a copper pot, bring salted water to a boil and add a little butter. Gradually sprinkle in the two flours while stirring with a "tarello" in a regular motion. Halfway through cooking, add more butter, and when almost done (after about an hour), add the cheese and the remaining butter in which the garlic cloves have been sautéed. Stir well and serve immediately. The polenta uncia, in the style of the western shore of Lake Como, must drown in melted butter, according to ancient tradition. There are other variations, typical of different localities. In Brianza, it is called "vuncia."