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Polenta concia

Polenta concia

Recipe Polenta concia di of 09-02-2017 [Updated 09-03-2018]

Polenta concia is a typical dish of the Valle D'Aosta region, also known as "fat polenta". The preparation involves a corn flour base and the addition of Fontina Valdostana DOP and butter which will melt completely once in the oven thus obtaining a rich and creamy dish.
Like most of the typical popular mountain dishes, it is certainly not a low-calorie dish, but it serves to warm up on colder days.
And since it is freezing here today and that every now and then a snatch from the rule is, today what a recipe for polenta concia is!
If you want more tips, I leave you the link to the guide I published some time ago with info and tips on how to cook polenta. A kiss and good day: *


How to make polenta concia

Boil water and salt in a saucepan.
Then add the polenta flour a little at a time and mix to avoid lumps.

Once the polenta is cooked, cut the cheese and butter into cubes and add a part.
Then mix.

Grease an earthenware pan with butter and pour the first layer of polenta into it. Cover with the remaining cheese and the butter in chunks.
Pour the remaining polenta and sprinkle its surface with Parmesan.
Bake in a preheated oven at 180 ° C for 10-15 minutes.

Your polenta concia is ready to be brought to the table.

Polenta concia

It will also be a Aosta Valley or Piedmontese dish, but it is also enjoyed in Valtellina. I have already talked about it in another blog, but there was no talk of recipes and I assure you that no one around here imagines that it is not a local dish.

We make it with a third of buckwheat and two thirds of yellow flour as for polenta taragna (but more often it is done by eye). You have to put a copper pot on the fire, but if you are lucky enough to have a wood stove the taste is different, with two liters of water and when it begins to boil pour the already mixed flour into it, calibrating it, that is, mixing it, vigorously so that no lumps are formed. Then you have to continue to tare it with a movement from the bottom of the cauldron upwards.

After an hour and having built up some good muscles, the polenta is cooked and placed on the cutting board. In the meantime she has fried an onion in butter. The time has come to cut the polenta into slices: put a slice in a baking dish and sprinkle it with diced Scimud cheese and melted butter with onion, then a new slice of polenta and more butter and cheese, then again polenta and butter to finish with the cheese. In short, another traditional dish, light light for delicate stomachs. Enjoy your meal.

Home remedies and practical life tips.

A polenta that is a unique dish, super-nutritious and with a truly exceptional taste, a specialty of grandmother Rina (and of the Bergamo tradition, but personalized)!

Make a fairly tender polenta with the cauldron (not too hard, but not liquid polenta, however, it must still be able to be made into "gnocchi" by taking it with a spoon) with yellow flour mixed with craved flour (1: 3).

While the polenta is cooking, prepare a saucepan with high sides with a liter of fresh cream and a cacciatorino (salami) cut into small pieces: cook until the cream becomes creamy.

At the same time prepare grated parmesan cheese in a dish and in another grated mountain cheese. In the latter add a pinch of cinnamon.

In the meantime, put 50 grams of butter with sage grass in a small pan which, just before putting the polenta on the table, should be browned well.

When the polenta is cooked and has reached the right consistency, with a spoon make small pieces of it and with a fork remove them in a tureen.
Then in the bowl make a layer of pieces of polenta, then a handful of parmesan, then another layer of polenta, and a handful of cinnamon cheese and so on until the bowl is full.

Now light the saucepan with the butter and sage and brown it, then pour it over the entire surface of the polenta.

Balma hamlet

I state that I am not a cook, and I barely manage to cook, but I believe I must be a good fork. After all, in my family eating is a & # 8220religion & # 8221, and certain traditions shouldn't be disregarded.
Many people ask me for the recipe for polenta concia, and every time I have to think locally.
Today I decided to & # 8220officialize & # 8221 the recipe that I believe to be correct, so that it can serve as a trace to those who do not know it or to clarify those who have doubts.

It is necessary to be convinced that polenta concia does not have a strict recipe. It is therefore normal that it can be prepared in every family with small variations. Of course we are talking about the Polenta Concia Biellese, that is the typical dish that can be tasted in every trattoria or restaurant near the Sanctuary of Oropa so to speak.

This specialty has nothing to do with Valdostan polenta concia, and with its surrogate also cooked in the Como area.
It is an original and unique dish!

As I wrote earlier, it is prepared with some variations in the quantity and quality of the ingredients, among which it is essential in any case the toma or tometta of our valleys, not too seasoned.

Preparation Time: 30 min.
Cooking time : 1 hour
Calories: Elevate (you don't have to suffer from high cholesterol!)

Ingredients for 4 people

- 350 grams of corn flour
- about 1 liter of water
- 200 gr of toma (the toma we said must not be too seasoned and greasy. The one that has a rubbery consistency without particular perfume is excellent)
- 100 gr of maccagno (typical Biella cheese, not too fresh but not too seasoned)
- 200 gr of fresh butter
- some sage leaves
- some cloves
- salt (according to preference)
- pepper (according to preference)


In the copper pot, bring the water to a boil with a handful of
flour that serves to remove the taste of "boiled water". When
the boiling is lively, add salt and sprinkle with the flour
stirring vigorously with the whisk to prevent them from forming
lumps. Adjust the density of the assembly with more water if necessary.
The polenta must initially be very liquid and soft because
with cooking it will thicken a little.
Then cook over moderate heat for at least 50 minutes.

Prepare the sliced ​​cheese.

In a saucepan, melt and lightly brown the butter with the sage and cloves (which will then be eliminated), a sprinkling of pepper (according to taste).
The butter must not black for any reason!

When almost cooked, add the cheese to the polenta,
stir so that everything melts perfectly.
Lastly add the butter prepared separately, and stir again,. then serve steaming.

How to serve?

It is served taking care to have pre-heated the dishes, with the ladle, and tasted with a spoon.
If it is possible to taste it using a fork, it means that it is not Polenta Concia di Oropa, and it has to be done again!

Additional tips

It is a dish that everyone agrees in defining it SUBLIME on the palate.
Even among my most skeptical friends from southern Italy, having managed to make them overcome resistance at the first taste, it has always been difficult to remove them from the cauldron!

It is a specialty that is best enjoyed during the cold season, but above all never and I repeat never without accompanying it with a good dose of robust red wine (clearly Piedmontese).
The slightly wavy seasonal Barbera is excellent, or a good Dolcetto still for a few years according to preference.

Higher wines are not recommended as they are served with a & # 8220semplice & # 8221 dish.

I look forward to receiving feedback from those who have tried it soon!

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 it gently in a pan with 20 g of butter until it becomes transparent. Add the speck and let it brown.

Meanwhile, bring the water to a boil in a large saucepan, add salt and sprinkle the cornmeal into it. 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.

Cooking recipes

Polenta concia - Grandma's recipes
Polenta concia. Ingredients for 4 people: 6 ounces of taragna flour,. Every month the horoscope to find out how you will be in the kitchen, in love and at work! . details

Recipe: polenta concia, a typical dish from the Sanctuary of Oropa in Biella
21 Jul 2009. Polenta concia: typical recipe of the Oropa valley -. The recipe includes many variations, in some cases instead of a part of Toma. details

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Polenta concia, made with gorgonzola, parmesan and butter, is one of the many ways in which polenta is prepared in Lombardy. . Useful and Unavailable Ideas for the Kitchen! . I apologize but this is not the recipe for polenta concia,. details

Italian cuisine, illustrated recipes, polenta concia
Illustrated recipes of Italian cuisine. . In San Martino lives Mrs. Carolina Izzo ([email protected]), who today will teach us how to make Polenta Concia. . His main dishes are desserts: the novecento cake (another recipe by. Details

Polenta - Wikipedia
Polenta concia does not have a strict recipe, but is basically prepared. Kitchen Portal: access Wikipedia entries dealing with cooking. details

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step-by-step photographed recipes of Italian cuisine and recipes from around the world, plus creative and fusion cuisine. recipe: POLENTA & quotCONCIA & quot. details

Preparation - Polenta concia

1. Boil the 8217water and add the salt. Turn off the heat, pour the polenta to rain and mix quickly. Put the polenta back on low heat and cook for another 30-40 minutes, stirring constantly. At the end of cooking, add a tablespoon of Parmesan Cheese and mix.

2. Line a baking sheet with parchment paper and place a square pastry ring on top. Fill the bottom with polenta, cover with thick slices of gorgonzola and sprinkle with a tablespoon of parmesan.

3. Cover everything with the polenta up to the edge of the pastry ring. Sprinkle with Parmesan and bake at 180 ° C for 10 minutes. Serve the hot polenta topped with l & # 8217oil and the pepper.

And here is a photo of the ready dish:

Polenta bruschetta

In a saucepan, boil 1 liter of water and sprinkle in the polenta flour.

Stir and cook for about 15 minutes (or for the times shown on the package.

Spread it on a wooden cutting board and let it cool

Chop the garlic and fry it in a saucepan with the oil.

Dissolve half a nut in a little water and add it to the sauté together with the mushrooms.

When almost cooked, add fresh parsley and a little pepper.

Cut the polenta into slices and plate them.

Over each slice of polenta put some fontina and speck.

Arrange them on a baking sheet and bake under the grill for 5 minutes.

Polenta concia is one of the many ways polenta is seasoned.
In particular, the polenta concia is prepared by adding cheese to the polenta.
There is no precise recipe like any traditional recipe, it varies from family to family. In general, it can be said that the layers of polenta must alternate with those of cheese.

  • Waterfall1600 ml
  • Butter100 gr
  • Flourof corn 400 gr
  • Gorgonzola400 gr
  • Grana Padano50 gr
  • Olive oilq.s.
  • saltq.s.

In about 1.6 liters of water pour a handful of salt and a tablespoon of oil (1). When the water boils, pour in the cornmeal, and stir continuously because it does not stick to the pot (2-3) until the polenta is cooked (follow the recipe here).

Grease a baking dish with butter (4) and cover the bottom with a layer of soft polenta (5). Then add the sliced ​​gorgonzola cheese (6).

Then add the butter into small cubes or flakes (7). Cover with another layer of polenta and then gorgonzola (8-9).

As a last layer, arrange the gorgonzola and finish with a generous sprinkling of grated Parmesan cheese and a few flakes of butter (10-11). Cook the concia polenta in the oven for 15-20 minutes at 180 & # 176 (12).

& # 9632 I recommend
If you have little time for preparation instead of corn flour (bramata or fioretto) you can use the instant polenta that cooks in a matter of minutes. If you decide to prepare it with classic corn flour, keep in mind that it will be ready in about 45 minutes.

Marianna's advice

Piedmontese or thirty that is, I assure you that it is always a great goodness. And if you want to try the variant Venetian try it with cheese Asiago.

How to cook polenta?

If you don't own a cauldron, or if you have never even heard of it, know that nowadays it is possible cook polenta even in a modern steel pot, better if the sturdy ones with a thick bottom. That you want to use the craved cornmeal or instant polenta, the cooking rules can all be found here: how to cook polenta !

Video: Polenta concia alla valdostana (January 2022).