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.
Regional recipe from Valle d’Aosta