In breve
The dish in short
- Only cornmeal, Fontina PDO, butter, coarse salt and pepper.
- 350 g of cornmeal rained into 1.5 l of boiling salted water, then cooked on low heat for about 50 minutes, stirring.
- The Fontina, rind off, diced small or coarsely grated, goes in off the heat with half the butter.
- The rest of the butter is poured over boiling hot, and the polenta is served at once.
Il video, Aosta, Valle d'Aosta
Polenta concia
The video: Aosta Valley polenta with Fontina and butter
The Aosta Valley's dressed polenta: cornmeal cooked for about 50 minutes, Fontina PDO and butter stirred in off the heat and more butter poured over boiling hot, to the Fontina PDO consortium's recipe. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 9 min
- Cooking
- 1 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 8 steps, as in the recipe.
Altri video
