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Ingredients for 4 people
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- 2 1/2 cups cornmeal
10 ½ ounces Fontina cheese
5 ½ tablespoons (1/3 cup) butter
3/4 cup grated Grana Padano
2 quarts water
Le Ricette
Polenta with Butter and Fontina
di Academia Barilla
PREPARATION TIME
60 min
60 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
Ingredients for 4 people
2 1/2 cups cornmeal
10 ½ ounces Fontina cheese
5 ½ tablespoons (1/3 cup) butter
3/4 cup grated Grana Padano
2 quarts water
Ingredients
Fontina DOP
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Fontina is a cheese with an ancient past. Its peculiar characteristics are even mentioned in the 1477 edition of Summa Lacticinorum, written by Panteleone di Confienza, a doctor from Vercelli.
Preparation 20 minutes preparation + 40 minutes cooking
Prepare the polenta in a saucepan, preferably copper, by gradually adding the cornmeal into boiling salted water, constantly stirring with a wooden spoon.
After cooking for 20 minutes, add the diced Fontina and finish cooking, constantly stirring, for another 20 minutes or until it no longer sticks to the side of the pan when stirring.
When ready, place the polenta in a serving plate, cover with the Parmigiano and pour the melted butter over it. Serve immediately.
Some prefer to cook the cornmeal in equal parts of milk and water, but the traditional recipe calls for using water only.
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