Ingredients for 0 people
- 1 lb cornmeal
- ⅝ lb Fontina cheese
- grated Grana Padano cheese
Cook the cornmeal in abundant salted water, and when it is half-cooked, add the Fontina. Dice the polenta and serve it dressed with generous butter and grated Grana cheese. Some prefer to cook the cornmeal in milk and water in equal parts, but the traditional recipe envisages water alone.
Regional Recipe of Aosta Valley