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Polenta Concia Recipe
Turn simple polenta into Polenta Concia, a baked northern Italian main from Lombardia with Gorgonzola, Fontina, Parmigiano Reggiano, and butter.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 450 g – 15 oz polenta – I used instant polenta
- 1.8 l – 7.5 cups water
- 300 g – 10.5 oz gorgonzola – cut into pieces
- 150 g – 5.25 oz fontina or fontal cheese – sliced
- 60 g – 2 oz butter – sliced
- 30 g – 1 oz butter – melted
- 70 g – 2.5 oz Parmigiano Reggiano – finely grated
- 1.5 tbsp extra virgin olive oil – to cook the polenta
- salt – to taste
Instructions
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Cook the polenta according to the package instructions. Bring the water to a boil in a large pot with the extra virgin olive oil and salt, then gradually add the polenta while stirring. If using instant polenta, it should be ready in about 3 minutes. Add 60 g – 2 oz. butter and stir until melted.
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Grease a baking dish or 4 individual ovenproof dishes. Once the polenta is cooked, spread half of it evenly over the bottom of the dish.
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Add half the Gorgonzola, half the Fontina, and half the Parmigiano Reggiano. Cover with the remaining polenta, then top with the remaining cheese and melted butter.
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Bake in a preheated oven at 180°C – 355°F for 15 to 20 minutes, or until the top is lightly golden brown.
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Serve warm.