Polenta concia

Polenta concia is a rich and comforting dish typical of the Valdostan tradition. The “concia” refers to the generous addition of cheeses and butter which makes it creamy and fragrant. Here I explain how to prepare it.

Ingredients

• 250 grams of cornmeal for polenta
• 1 liter of water
• Salt, as needed
• 200 grams of Valdostan cheeses (Fontina, Toma, or other soft cheeses)
• 100 grams of butter
• Freshly ground black pepper (optional)

Preparazione

1. Bring the water to a boil in a large pot. Salt to taste.

2. Slowly pour in the cornmeal, stirring constantly with a whisk or wooden spoon to prevent lumps from forming.

3. Lower the flame and continue cooking the polenta for about 40-50 minutes, stirring frequently until it becomes thick and easily pulls away from the sides of the pot.

4. In the last few minutes of cooking, add half of the cheese, cut into small pieces or grated, and half of the butter, continuing to stir until they are completely melted and integrated into the polenta.

5. Once ready, pour the polenta onto a serving dish and add the remaining cheese and butter in flakes, letting the heat of the polenta slightly melt them.

6. If you like, sprinkle with a pinch of freshly ground black pepper.

Serve the polenta concia warm, maybe accompanied by a good glass of red wine from the Aosta Valley.

Curiosity

The term “concia” comes from the Valdostan patois and means “seasoned” or “enriched”. This dish is a great example of how mountain cuisine can transform simple and genuine ingredients into a hearty and flavorful meal.