Polenta “concia” (rich polenta dish au gratin)


Boil water in a saucepan (or preferably copper cauldron) with salt and add 47% fine polenta flour, 47% coarse polenta flour and 6% buckwheat flour

Mix for approx. 3 minutes with a sturdy whisk until the mixture stiffens; at this point exchange the whisk for a wooden spoon and mix continuously for approx. 30-40 minutes.

In an oven dish, alternate a few layers of polenta and slices of gorgonzola cheese; the final layer must be of polenta to be sprinkled abundantly with grated Parmesan cheese.

Bake for 5-7 minutes in oven at 200°C while in a separate pan, melt the butter which will be poured, simmering over the polenta dish just before serving.

If you wish, serve also with a grilled sausage.


For 4 people

  • water
  • Salt
  • polenta flour fine
  • polenta flour coarse
  • buckwheat flour
  • Gorgonzola cheese
  • Grated Parmesan cheese
  • Butter

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