La Polenta Concia

La polenta concia è un altro dei piatti della tradizione piemontese e quella della pro loco di piedicavallo dicono sia insuperabile. Polenta concia or cunsa in local dialect is a rich creamy version of polenta that is traditionally prepared in a copper pot. Another cheese that goes wonderfully with polenta is gorgonzola which is melted between two slices.

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The list of ingredients explains why it is also known as polenta grassa meaning fat polenta.

La polenta concia. Per realizzare la polenta concia iniziate tagliando a cubetti la fontina 1 e la toma 2 quindi ponete sul fuoco un tegame d acciaio dal fondo spesso versate l acqua e scaldatela quando inizierà a sfiorare il bollore aggiungete il sale 3. Skip steps 3 and 4 if using instant polenta. Cover the bottom of the baking dish with a layer of polenta. First published in 1891 pellegrino artusi s la scienza in cucina e l arte di mangier bene has come to be recognized as the most significant italian cookbook of modern times.

Polenta concia is a typical dish from the valle d aosta. The polenta is mixed with butter milk and the region s famous fontina cheese making it a perfect side dish to rich stews such as carbonnade valdostana. Add a layer of sliced toma. Made of polenta cheese and butter it s definitely a high calorie recipe but a perfect energy food for the harsh mountain climate.

This rich and indulgent polenta recipe from the aosta valley is mountain cooking at its best. Yellow polenta coarsely ground 8 oz. Add corn flour and stir constantly until polenta is cooked. Place water in a large saucepan and bring to the boil with a handful of salt and oil.

This comforting polenta dish from valle d aosta or. Preheat oven to 180 c. Actually the polenta isn t the main source of the calories. Domenica 8 dicembre alle 12 30 il salone della società degli operai in via ix novembre 3 vi aspetta numerosi per prepararsi al meglio ai primi freddi invernali.

Fresh butter 13 oz. The taragna variety is typical of valtellina where it is served with a special local cheese called casera. In the aosta valley you can try polenta concia made with corn meal and fontina a typical cheese of the valley. Grease a baking dish with butter.

The dish consists of alternating layers of cooked polenta and fontina valdostana cheese all topped with sizzling melted butter. It was reprinted thirteen times and had sold more than 52 000.