• Time

    1 hour

  • Difficulty

    Easy

  • Course

    Second Courses

  • Italian Region

    Valle d'Aosta

Ingredients

Servings 4

  • 1 lb cornmeal
  • ⅝ lb Fontina cheese
  • 3 oz butter
  • 2 oz grated Grana Padano cheese
  • 8 cups water

Preparation

20 minutes preparation + 40 minutes cooking

Cook the cornmeal in abundant salted water and when it is half-cooked, add the Fontina. Dice the polenta and serve it dressed with abundant butter and grated Grana cheese. Some prefer to cook the cornmeal in milk and water in equal parts, but the traditional recipe envisages the use of water alone.