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Polenta concia (concia, Italianisation of the Lombard/Piedmontese term consa, that is acconciata, seasoned),
is one of the most famous typical dishes of Valle d’Aosta and Biella. Very suitable for filling and warming on cold days, it is also known as “polenta grassa” (fat polenta). Melted alpine cheese is added to the cornflour. Usually, the “concia” has little consistency; that is, it is more liquid; it does not have a rigid recipe but tends to be prepared by melting, at the end of cooking, cubes of fontina and/or toma and/or milk and/or butter. According to a legend, polenta concia spread in Piedmont during the fourteenth century with Facino Cane, who demanded it to be served everywhere he went. As a result, many cooks were forced to learn the recipe.
In the Valle d’Aosta variant, almost at the end of cooking are poured into the pot: fontina cheese, toma di Gressoney, and butter.
In the Biella variant, butter is added to the pot, together with toma or maccagno cheese. From the pot, the polenta concia is poured into the dish in ladles, then abundant melted butter is added on top.
In the Piacenza area, pulëinta consa consists of thin layers of polenta covered with sauce and alternated with a generous sprinkling of Grana Padano cheese.
13 oz. yellow polenta, coarsely ground
8 oz. fresh butter
13 oz. Fontina
How to make the Polenta with Butter and Fontina:
Make a polenta following the basic procedure.
While it is cooking, dice the cheese into small pieces. After it has cooked for half an hour, add the butter, cut it into small pieces. Blend in the cheese for five mins, before turning the heat off. Leave to stand for several minutes, turn it on a wooden board, cut with a wooden knife, and serve.
Regional recipe from Valle d’Aosta