Italian
Polenta Concia
by Casa Pappagallo · 705K subscribers on YouTube
Polenta concia is a rich and rustic dish from Northern Italy, made with melted cheeses like Asiago and Fontina, resulting in a creamy, stringy polenta.
- Cook
- 35 min
- Difficulty
- easy
Ingredients
8 items- Water
- Salt
- Farina di mais bramata
- Farina di Mais Fioretto
- Milkadded to soften polenta if too thick
- Butter
- Asiago
- Fontina
Method
- Prepare two types of polenta flour: bramata (coarse) and fioretto (fine).
- Bring salted water to a boil, create a whirlpool, and slowly pour in the flours to avoid lumps.
- Cook the polenta for about 30-40 minutes, stirring occasionally.
- Meanwhile, heat some milk in a small pot.
- When the polenta is almost done, add milk to soften if needed.
- Add butter, then diced cheeses (Asiago and Fontina), stir until melted.
- Serve hot.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
