Entree: Italy – Piedmont – Polenta Concia (Creamy coarse-corn porridge enriched and folded with butter and melted mountain cheeses)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 6 cups (1.4 L) water
- 1 1/2 cups (240 g) coarse cornmeal (polenta)
- 1 1/2 tsp (9 g) fine sea salt, plus more to taste
- 6 tbsp (85 g) unsalted butter
- 8 oz (225 g) Castelmagno cheese, grated or coarsely chopped
- 1/4 cup (25 g) Parmigiano-Reggiano, finely grated
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for finishing)

Instructions

1. Bring the water to a rolling boil in a heavy-bottomed saucepan; stir in 1 1/2 tsp (9 g) salt.
2. Slowly whisk in the polenta in a steady stream to prevent lumps, reduce heat to low and cook, stirring frequently, until the polenta is thick and pulls away from the sides, about 30–35 minutes for coarse polenta.
3. Remove from heat and stir in 4 tbsp (55 g) of the butter until melted and fully incorporated to create a silky texture.
4. Fold in the grated Castelmagno and Parmigiano-Reggiano a handful at a time until the cheeses are melted and the mixture is homogenous and creamy; season with black pepper and taste for salt, adding more if needed.
5. For soft polenta, serve immediately in warmed bowls, drizzling with remaining 2 tbsp (30 g) butter or 1 tbsp (15 ml) olive oil. For a firmer, sliceable polenta, pour into a buttered tray, let cool until set, then slice and sear in a hot skillet with a little butter until golden on both sides before serving.