We offer you the recipe of one polenta concia rich than the two basic ingredients, butter And cheese, match speck And onion browned. A single dish substantial, easy to prepare and irresistible, it warms up lunches and dinners in the colder season with taste.
Ingrediants
- 350 g of corn flour for polenta
- 2 liters of water
- 1 white onion
- 200 g of speck
- 100 g of Asiago
- 100 g of Puzzone di Moena
- 150 g of butter
- fresh parsley
- salt
- pepper
Polenta concia is a tasty dish typical of many mountain regions of northern Italy. A rich and substantial dish with ancient popular origins: polenta is cooked and then seasoned with melted butter and cheese. And it is precisely the type of cheese used that distinguishes the polenta concia, or again ounce, or vuncia from one region to another: fontina in Val d’Aosta, tome from mountain pastures in Piedmont, Bitto and Casera in Valtellina and Val Brembana and so on.
The recipe of polenta concia that we propose is an elaboration of the more classic version, based on corn polenta, to which they are added speck in strips e onion browned. The cheese chosen is a mix of Asiago And Puzzone di Moena, a tribute to the flavors of Veneto and Trentino Alto Adige.
A rich man single dish ready to comfort us during the coldest days with its flavor and soft texture. Also try the Polenta pasticciata alla Valdostana which is instead prepared with layers of sliced polenta seasoned and then baked.
OTHER TASTY RECIPES: Polenta concia finger food, Polenta mashed with fake sauce, Polenta from Val Pusteria
How to prepare: Polenta concia
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
50 min
- Portions
-
4
How to prepare: Polenta concia
To prepare the polenta concia, start cutting the cheeses into cubes and reduce the speck into strips. Slice the onion and sauté gently in a pan with 20 g of butter until it becomes transparent. Add the speck and let it brown.
Meanwhile, bring water to a boil in a large saucepan, add salt and sprinkle with the cornmeal. Add a knob of butter and cook, stirring constantly for 45 minutes over low heat and often checking that the mixture does not stick to the bottom of the pan. Then add the remaining butter, the bacon and the browned onion and the cheese cubes, stirring until they melt gently.
Transfer the concia polenta to individual dishes, complete with fresh parsley and a sprinkle of pepper and serve immediately.
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