If you’ve never had polenta concia, think of it as the Italian answer to the world’s most indulgent mashed potatoes — rich with fontina and butter, and impossibly easy to make ahead. It’s easy to make and comes together in under an hour. Creamy polenta is a delicious base to add a variety of toppings such as braised beef with gravy, sauteed mushrooms, lemony shrimp, or balsamic chicken. The richness of this polenta is a nice balance to acidic or spicy dishes.
Jump to RecipeBelow you will see some recommended products. As an Amazon Associate, I earn from qualifying purchases
Where Polenta Concia Comes From
Polenta concia is a quintessential northern Italian dish. Originating from the Alpine regions – particularly the Valle d’Aosta and Piedmont. The term concia translates to “seasoned” or “prepared” in local northern dialects. It is known as a rich, comforting, and hearty preparation made by enriching cooked polenta with generous amounts of local melted cheese and butter. Piedmont’s traditional beef pot roast, Brasato al Barolo, is often served over this creamy polenta – which is how we served it for our Tour of Italy wine pairing party.
Wine Pairing
We developed this recipe as part of our Tour of Italy dinner party, where we served it with Beef Barolo. It is recommended to pair the most dominant flavor you serve with the polenta.
Original Pairing: Alessandria Barbera D’Alba from Piedmont
General Pairing: Barolo, Barbera, Cabernet, Syrah, acidic wines
Special Ingredients
Polenta – Medium Course Grain
We use a medium yellow corn meal for our recipe. Coarser meal is better for making polenta cakes. Finer meal can make a more velvety polenta, but it easily becomes pasty. Polenta becomes very tender when prepared then rested overnight — an optional but worthwhile step. The structure of a medium meal also holds up to adding in all the butter and cheese.
Cheeses Variation for this Dish
Fontina cheese in this recipe melts very well and is rather neutral in taste. That is, it adds richness without changing the flavor of the polenta. This works well when you are serving with a flavorful, acidic or spicy dish.
Other cheeses can be used instead or added to the mix.
Gorgonzola will provide its distinct, sharp flavor.
Taleggio is an Italian cheese from the Val Taleggio region that is excellent to melt into dishes. While is has a strong aroma, it has a surprisingly mild, fruity, and buttery flavor.
Parmigiano-Reggiano or Grana Padano, used in addition to the melting cheeses, give the dish a savory, umami punch.
Planning the dish
This dish can come together in under an hour, but can also be made ahead of time. Making a day ahead and letting it rest, furthers the absorption of liquid in the corn meal – resulting in a softer, creamier polenta. For our wine dinner party, we made the polenta base, then reheated and finished it with butter and cheese.
Timing the Elements
1-2 Days Prior: Make the polenta base (it is noted in recipe where to pause)
20 min to serve: reheat polenta base and then finish with butter and cheese
Serve: plate polenta and any toppings
Plating Tips
You can serve polenta as a stand alone side dish or as a base with toppings. A shallow bowl or plate with raised edges work well for polenta. The polenta will spread out while hot, but then firm up as it cools.
As a family style side dish, you can use a large tureen or bowl. Over the top, drizzle a little olive oil or melted butter. Then a sprinkling of finely chopped Italian parsley.
Topping can be your main dish (Beef Barolo, Italian Braised Bean), or sauteed or roasted vegetables (mushrooms, zucchini, tomatoes, olives, carrots).
vintage bowl
(see Wares section for plating supplies & ideas)
Pairing Alterations
Richness Adjustment
The fat in this dish (all the butter and cheese) works will with a high-acid wine, as they balance each other out. If your wine is not that acidic, reduce the amount of fat in the polenta. As you add the butter and cheese at the end of cooking this dish, start with half the amount and taste test it with your wine. Add in a bit more at a time until you get the right balance.
Recipe
Polenta Concia (Creamy Polenta with Cheese)
Ingredients
- 1.5 cups yellow corn meal for polenta 250g (8 oz)
- 4 cups water or more
- 1 tsp sea salt plus to taste
- 1/4 tsp freshly ground black pepper plus to taste
- 1 cup whole milk
- 3 oz Fontina cheese (trimmed rind), small cubes (or other meltable cheese)
- 1/4 cup unsalted butter, cubed room temp ideal
Instructions
Make Polenta Base
- Place water and salt in a large pot. Before turning on heat, whisk in polenta and break up any lumps.
- Next, turn burner up to medium-high heat, stirring occasionally until the polenta starts to bubble.
- Turn down burner to low heat, and allow to simmer for 30 minutes. Stir often and make sure to break up any lumps. If the polenta becomes too thick and starts sticking, add a little more water.
- Stir the milk into the polenta to loosen. Keep stirring slowly and allow the milk to absorb.
- **Pause at this point if you are going to store and serve at a later time or day. Place in a container with a lid, and refrigerate until ready to heat up. **
Finishing Polenta
- ** If finishing after refrigerating polenta**About 30 minutes prior to serve, begin heating up polenta in a large pot over medium heat. The polenta will be stiff and a bit solid. Stir to loosen up and break into smaller chunks.
- Continue stirring to evenly heat. Polenta should become creamy and start bubbling.
- Add cubed butter and stir until full melted. This should further loosen the mixture.
- Add the cheese and continue stirring until melted.
- Taste for seasoning – add in salt and black pepper to taste.
- Serve immediately. It will be very hot, but will stay creamy while warm and begin to stiffen as it cools.
