Friuli plains — the Friulian agricultural lowlands east of Udine. Toc' in braide is the peasant preparation that used the milk surplus of the Friulian dairy farms during the winter months when butter production exceeded demand.
Toc' in braide (in Friulian dialect: 'toc' in the plain') is the definitive Friulian comfort preparation: polenta cooked in milk rather than water, with butter worked in at the end to create a polenta that is simultaneously looser than standard polenta and richer — almost like a polenta porridge. It is the traditional breakfast or supper of the Friulian plains and the accompaniment to lightly smoked or cured meats. The name comes from the Friulian 'braide' (agricultural plain). When properly made with good Friulian butter and full-fat whole milk, it has a sweetness and richness that water-polenta cannot achieve.
Toc' in braide has a sweetness that water-polenta cannot achieve — the whole milk's sugar and fat transform the cooked polenta into something closer to a warm grain porridge. The butter at the end rounds and enriches. With speck or a fried egg, the dairy sweetness and the savoury topping create a complete, satisfying breakfast or supper.
Bring whole milk to a simmer (not a boil — skin forms and sticks). Season with salt. Add polenta (white Friulian polenta flour is traditional, or yellow bramata) in a thin, continuous stream, whisking. Reduce heat to minimum. Stir constantly with a wooden spoon or whisk for 30-35 minutes until the polenta is completely cooked and no longer grainy. Remove from heat and beat in cold butter (generous amount — 80g per 500ml milk) until fully incorporated. The consistency should be looser than standard polenta — it should pour slowly, not hold its shape.
Friulian white polenta flour (from white maize) gives the toc' a more delicate, slightly sweeter flavour than yellow polenta. Add the butter cold and in pieces — cold butter emulsifies better than room-temperature butter. The finished toc' in braide is often served with a ladle of ragù, with speck, or simply with a fried egg on top.
Using skimmed or semi-skimmed milk — the fat in whole milk is essential for the flavour and texture. Boiling the milk — skin forms and makes the polenta lumpy. Using too little butter — the butter is the finishing element that gives richness; a restrained amount produces a flat result.
Slow Food Editore, Friuli-Venezia Giulia in Cucina; Giorgio Locatelli, Made in Italy