Tag: polenta

Prepare together the polenta tanning, the most delicious there is! – Italian Cuisine

Filante di formaggio, polenta concia is the top dish to regain energy after a day of skiing or simply to warm up with taste on cold and dull days

There polenta tanning it is a typical dish of the Aosta Valley tradition, made of polenta, cheese and butter. A recipe without doubt caloric, but suitable to restore itself in the harsh climate of the mountains. In reality calories are not given by polenta, but by its seasoning butter and cheese, so you can choose whether to bring to the table a more or less rich and substantial dish.

How to make polenta: the rules

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Fontina, an ancient cheese

There fontina it is a typical Valle d'Aosta cheese, which received the Dop certification (Protected Designation of Origin) and for this reason it is produced following the rules of a specification. It is made only with milk (it takes 100 liters to make a fontina form) of cows born and raised in the valley, which in the summer graze in the open air on the lawns and that in winter they eat the hay collected in the valley bottom fields . They are used native milk ferments and seasoning takes place in natural caves in Valle d'Aosta.

The right flour for polenta

Usually you use the corn flour for polenta. But there is not only one! The craving It is a coarsely ground corn flour and is suitable for rustic polenta. It goes well with stewed meat dishes. The medium-ground flour has a finer grain, is softer and goes well with vegetables, legumes or sausage. There is also a flour a fine grinding, which remains very soft and is used for more delicate dishes, with fine meats and game. Choose the one you like best!

The recipe for polenta tanning

To prepare the polenta tanning you will need 200 g corn flour, 120 g toma, 120 g Val d'Aosta fontina, 120 g butter, grated parmesan, pepper, salt. First of all, put a saucepan on the stove with 1 l of water. As soon as it boils, add salt and then add the flour to the rain, stirring with a whisk, to prevent lumps from forming. Cook for about 45 minutes, always stirring with a wooden spoon to prevent the polenta from attacking on the bottom. It will be ready when it detaches itself from the walls of the pot. At this point add the cheese with the crust and cut into cubes. Mix well, sprinkle with a little pepper and pour the polenta tanning on a serving dish or on a cutting board, sprinkle with parmesan cheese and of butter, previously melted in a saucepan.


In the tutorial, some suggestions for a perfect polenta!

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