Polenta Ricca

Ingredients

1 pound Yellow Polenta Flour
A quart of whole milk
A Fontina  cheese weighing 1/2 pound or more
about 1/2 cup of diced clarified butter melted
coarse marine salt

How to make the Polenta ricca:

combine the milk with a quart of water in a pot, bring it to a boil, salt it with a good pinch of salt then stir in the corn meal, being quick to avoid the formation of lumps.

Stir in the clarified butter and continue to cook the polenta over a medium flame, stirring all the while, until it begins to pull away from the sides of the pot (this will take an hour or more).

Stir in the diced cheese, and if you want even more cheese, add some grated Parmigiano to the polenta ricca. Serve a salad afterwards to refresh the palette.

Serves 4

Regional recipe from Valle d’Aosta

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.