Polenta Concia (Alpine — Cheese-Loaded Mountain Polenta)

Ingredients

• 1 litre whole milk, 3.6% fat content
• 250ml heavy cream, 36% fat
• 200g polenta cornmeal, stone-ground non-GMO
• 80g unsalted butter, high-fat cultured
• 150g Fontina Valle d'Aosta DOP, cut into 1cm cubes
• 100g Toma Piemontese DOP, grated
• 50g Parmigiano Reggiano DOP aged 24 months, grated
• 15g salt
• Freshly grated nutmeg
• Tellicherry black pepper

Method

1. 1
   Bring milk and cream to a gentle boil in a heavy-bottomed pot; add salt.
2. 2
   Rain polenta cornmeal into liquid in a slow, steady stream, whisking constantly to prevent lumps from forming (approximately 2 minutes).
3. 3
   Reduce heat to very low and stir continuously with a wooden spoon, scraping corners and bottom, for 25–30 minutes until polenta pulls away from the pot sides and reaches 85°C internal temperature.
4. 4
   Remove from heat; fold in butter until fully incorporated, then fold in Fontina cubes, Toma, and Parmigiano until melted and creamy.
5. 5
   Season with nutmeg, freshly cracked pepper, and taste for salt; transfer to a warmed serving bowl or mound into shallow bowls.
6. 6
   Serve immediately with additional grated Parmigiano and black pepper on the side.