Polenta Grassa – Polenta with Cheese and Butter

This preparation is typical of Valle d’Aosta: the generous use of butter and full-fat cheese has given this recipe its name – “grassa”. In certain areas, 100 grams of butter are already added to the milk water. The dish can be served as a main meal or in smaller portions as an accompaniment to meat dishes rich in sauces.

Boil milk, water and salt. Add the cornmeal and cook on a low fire, stirring, for up to an hour, depending on the cornmeal.

Cut the fontina cheese into cubes and add to the polenta form. Once the cheese cubes are melted, add the butter and half of the Parmesan, stirring until a soft creamy mixture is obtained.

Sprinkle the polenta with freshly ground black pepper and the remaining Parmesan and serve on the spot.

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