How to Make Creamy and Tasty Polenta Concia

Polenta Concia is a delicious and invigorating main dish, part of the poor cuisine of Northern Italy, perfect for finding relief at the end of the harsh winter days or to enjoy with the whole family for Sunday lunch.

Also known as polenta oncia, vuncia or pasticciata, it is traditionally prepared with bramata corn flour, cooked slowly in lightly salted boiling water until it becomes a thick and creamy mixture. To give it an extra edge compared to the classic recipe, however, there is cheese here which, cut into cubes and incorporated into the preparation a few minutes before the end of cooking, will give a dish that is melting in the mouth, to be completed with a little melted butter and freshly ground pepper.

What is Polenta Concia?

Polenta concia, also known as polenta oncia or pasticciata, is a hearty and comforting dish that hails from the northern regions of Italy, particularly Piedmont and Aosta Valley. It originates from the culinary tradition of cucina povera (poor kitchen), where simple, rustic ingredients were elevated into satisfying meals. The dish is traditionally made by cooking polenta with local cheeses like Fontina and Toma, which are added just before serving to create a creamy, melty texture. Over time, variations have emerged depending on regional preferences, such as the inclusion of different cheeses like Bitto, Asiago, or Montasio, enhancing the flavor profile. Polenta concia is often enjoyed during the colder months as a warming and filling meal, perfect for family gatherings or Sunday meals.

What Are The 2 Types of Polenta?

The two main types of polenta are fine polenta and coarse polenta. Fine polenta is made from finely ground cornmeal and cooks quickly, resulting in a smoother texture. Coarse polenta, made from coarser ground cornmeal, has a more granular texture and takes longer to cook, producing a heartier, more rustic dish. This polenta concia is made with coarse cornmeal!

Pro Tips for The Best Polenta Concia

• For a creamy texture, opt for traditional bramata polenta (coarse-ground cornmeal), which will give your dish a rich, smooth consistency once it’s cooked.
• Polenta requires a bit of patience. Cook it over low heat, stirring frequently to avoid lumps. The slow cooking process helps the polenta achieve that soft, creamy texture that defines a great Polenta Concia.
• Adding butter while cooking the polenta enhances the texture and flavor, making it even more indulgent. You can also add a little cream for extra richness.
• While the cheeses provide a lot of flavor, don’t forget to season your polenta with salt and pepper to balance the richness. A pinch of nutmeg can also add depth to the dish.
• After you've combined the cheese with the polenta, let the dish sit for a few minutes before serving. This allows the flavors to meld together and the cheese to fully melt, creating a perfectly creamy consistency.

Is Polenta Just Semolina?

No, polenta is not just semolina. While both are made from ground grains, polenta is specifically made from cornmeal, while semolina is made from durum wheat. Polenta has a coarser texture and a slightly sweet flavor, while semolina is finer and often used in pasta or as a base for dishes like couscous.

What Kind of Cheese Should I Use?

The star of Polenta Concia is the cheese. Fontina is the most traditional choice, but using a mix of cheeses like Toma, Asiago, or Montasio can elevate the flavor. Make sure the cheese is fresh, and cut it into small cubes for easy melting.

What Do I Serve With Polenta Concia?

Polenta Concia can be served with a variety of accompaniments. It pairs beautifully with hearty meats like braised beef, sausage, or roasted pork, as well as sautéed mushrooms or stews. For a lighter option, it can be enjoyed with a fresh green salad or roasted vegetables. A drizzle of olive oil or a sprinkle of fresh herbs can also enhance the flavors.

Can Polenta Concia be Made Ahead of Time?

Yes, Polenta Concia can be made ahead of time. You can prepare the polenta and cheese mixture, then let it cool and store it in the fridge for up to a couple of days. When ready to serve, simply reheat it gently on the stove or in the oven, adding a bit of butter or milk to restore its creamy texture.

Does Polenta Concia Freeze Well?

Polenta Concia can be frozen, but its texture may change slightly upon reheating. To freeze, let the dish cool completely, then transfer it to an airtight container. When ready to use, thaw it in the fridge overnight and reheat it slowly on the stove, adding a bit of butter or cream to help restore its creaminess. The cheese may not melt as smoothly as when freshly made, but it will still be tasty.

How to Store Polenta Concia

To store leftover Polenta Concia, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the fridge for up to 2-3 days. To reheat, warm it gently on the stove or in the oven, adding a little butter or cream to restore its creamy texture.

How to Make Polenta Concia

Cut the Fontina and Toma cheeses into cubes, and set aside.

Pour the water into a saucepan, bring to the boil and add a pinch of salt.

Add the corn flour little by little, and incorporate it with a whisk.

Cook the polenta over low heat, stirring constantly, until it reaches a creamy consistency.

Then add a drizzle of oil and leave to cook, stirring constantly, for about 50 minutes.

A few minutes before the end of cooking, add the cheeses and let them melt gently, continuing to mix; then remove from the heat and divide the polenta into individual plates.

Collect the butter in a saucepan, and let it melt over a low flame.

Sprinkle the polenta with melted butter.

Season with a pinch of pepper and enjoy!