Polenta concia
This cheesy dish from Piemonte is the perfect example of comfort food and a winter warmer. Quick and easy to make, this tasty treat will be a clear winner with family and friends.
• 400g corn flour (or instant polenta to save time)
• 300g soft Piemontese toma, sliced (can be substituted with gorgonzola cheese)
• 50g parmesan cheese, grated
• 150g butter, chopped into small cubes
• 1.6L water
• 1 tbsp olive oil
• Salt, for seasoning
NB. Skip steps 3 and 4 if using instant polenta
1. Preheat oven to 180°C.
2. Grease a baking dish with butter.
3. Place water in a large saucepan and bring to the boil with a handful of salt and oil.
4. Add corn flour and stir constantly until polenta is cooked.
5. Cover the bottom of the baking dish with a layer of polenta.
6. Add a layer of sliced toma.
7. Add 100g of the butter and cover with another layer of polenta and toma.
8. For the last layer, place the remaining toma into the dish and top with a generous sprinkling of parmesan and the remaining butter.
9. Cook polenta in the oven for 15-20 minutes or until golden brown.