Polenta Concia

🛒 Ingredients

• Fine Cornmeal (Polenta) 60 g · 216 kcal
• Water 240 g · 0 kcal
• Fontina Cheese 50 g · 184 kcal
• Unsalted Butter 25 g · 180 kcal

👨‍🍳 Instructions

1. Bring water to a boil in a large, heavy-bottomed pot, adding a pinch of salt to taste.
2. Gradually pour in the cornmeal in a thin stream, whisking constantly to prevent lumps, and continue to cook, stirring frequently, for 30-40 minutes or until thick and creamy.
3. While the polenta is cooking, cut the Fontina cheese into small cubes.
4. Once the polenta is ready, remove it from the heat. In an oven-safe dish, spread a layer of polenta, then scatter some Fontina cubes and small pieces of butter over it.
5. Repeat the layers, finishing with a generous layer of cheese and butter on top. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until the cheese is melted and bubbly and the butter is browned.
6. Serve Polenta Concia immediately, directly from the dish, enjoying its rich and comforting warmth.