Polenta Concia is a traditional dish from Valle d’Aosta made by layering hot cornmeal polenta with Fontina cheese and melted butter. Rich, warming, and deeply comforting, it is commonly served as a substantial main course in the Alpine region.
Bring the water to a boil in a large, heavy-bottomed pot.
Add the salt.
Pour the cornmeal into the water in a slow, steady stream while whisking continuously to prevent lumps.
Reduce the heat to low once the mixture begins to thicken.
Cook the polenta for 40 to 50 minutes, stirring frequently with a wooden spoon, until thick, smooth, and no longer gritty.
Use authentic Fontina Valdostana for the characteristic nutty flavor and smooth melting texture. Traditional polenta requires slow cooking; continue stirring until the grains are fully tender. Keep the dish simple, since its defining flavors come from cornmeal, Fontina, and butter.
Remove the pot from the heat.
Preheat the oven to 400°F (200°C).
Butter a medium baking dish.
Spread one-third of the hot polenta evenly across the bottom of the dish.
Cover the polenta with one-third of the sliced Fontina.
Dot the cheese with a small amount of butter.
Repeat the layers twice more, finishing with Fontina and butter.
Season the top lightly with freshly ground black pepper.
Bake for 10 to 15 minutes, until the cheese is completely melted and bubbling.
Rest for 5 minutes before serving.
Serve hot while the cheese remains soft and creamy.
