Polenta concia

Also known as polenta grassa or "fat" polenta, enriched with lots of butter and cheese

📝 Ingredients

• 250 g 8 oz yellow corn meal for polenta (see Notes)
• 1 liter 1 quart water (or more if needed)
• salt (to taste)
• 250 ml 1 cup whole milk
• 250 g 8 oz fontina or other meltable cheese (trimmed of its rind and cut into small cubes or slices)
• 100 g 1 stick butter

👨‍🍳 Instructions

1. 1Prepare the polenta with the corn meal and salted water following the directions in the master recipe for homemade polenta.
2. 2When the polenta is nearly done, pour in the milk and let it be absorbed completely. At the end of cooking, your polenta should be thick but soft and still quite pourable. Add more water or milk if necessary to get the right consistency.
3. 3Just before serving, lower the heat to very low. Add the cheese and stir until it has melted into the polenta.
4. 4Ladle the polenta into bowls and keep warm.
5. 5Melt the butter in a small saucepan until it foams and pour the melted butter generously over the polenta.
6. 6Serve immediately.