Shop Now
Barilla recipes

google plus pinterest facebook twitter

Polenta with Butter and Fontina

di Academia Barilla

Big Image
Polenta with Butter and Fontina
1 hours


Main course

Ingredients for 4 people

2 1/2 cups cornmeal
10 ½ ounces Fontina cheese
5 ½ tablespoons (1/3 cup) butter
3/4 cup grated Grana Padano
2 quarts water

Preparation 20 minutes preparation + 40 minutes cooking
1. Prepare the polenta in a saucepan, preferably copper, by gradually adding the cornmeal into boiling salted water, constantly stirring with a wooden spoon

2. After cooking for 20 minutes, add the diced Fontina and finish cooking, constantly stirring, for another 20 minutes or until it no longer sticks to the side of the pan when stirring

3. When ready, place the polenta in a serving plate, cover with the Parmigiano and pour the melted butter over it

4. Serve immediately

5. Some prefer to cook the cornmeal in equal parts of milk and water, but the traditional recipe calls for using water only