Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!
I was so happy when I read this month’s challenge! The reason is simple: I was born and grew up in Milano, a place famous for polenta (like other areas in Northern Italy). That said, you all know that my family is Sicilian… so polenta was not a staple in my house, even though we did eat it occasionally. The thing is, I love it. In any shape and in any form. I love it with pork ragu’ or cassoeula – a dish I will have to make soon – or on its own. As you can guess though, I don’t make it often either, which is a shame. So I thought of rolling my sleeves up and, for the first time in my life, making a dish that is very typical of the region I grew up in (Lombardia) and that I have always eaten at restaurants but never made at home. Today I am going back to my roots and I am taking you all with me! I am going to show you how to make Polenta Concia, which is a dish made with polenta and cheese. There are many kinds of Polenta Concia in Italy and each area, mainly on or near the Alps, uses the cheese they produce. My recipe uses mainly Gorgonzola, a cheese typical of Lombardia (and my all time favourite), so I am also tagging this post as part of my Regional Italian dishes for Lombardia. Enjoy!
Thank you so much Rachael for such a fantastic challenge!!!
Ingredients (for 4 or 5 people):
450 gms – 15 oz. polenta (I used the instant polenta)
1.8 lt – 7.5 cups water
300 gms – 10.5 oz. gorgonzola, cut in pieces
150 gms – 5.25 oz. fontina or fontal cheese, sliced
60 gms – 2 oz. butter, sliced
30 gms – 1 oz. butter, melted
70 gms – 2.5 oz. Parmigiano Reggiano, thinly grated
1.5 tbsp extra virgin olive oil to cook the polenta
Salt to taste
NOTE: I forgot to add Fontina to the above picture, but I did use it!
Cook the polenta as per the instructions on the package. I boiled the water with extra virgin olive oil and salt and added the polenta to it. It was ready in 3 minutes. Put the 60 gms – 2 oz. of butter in it and stir until melted.
Grease an oven proof dish (or 4 individual dishes) and, when the polenta is cooked, put half of it at the bottom of the dish. Spread well. Add half the Gorgonzola, half the Fontina and half the Parmigiano Reggiano. Cover with the remaining polenta and top with the rest of the cheese and the melted butter.
Bake it in a pre-heated oven at 180°C – 355°F for 15 to 20 minutes.
And enjoy!Pin It