Polenta Concia alla Valdostana con Fontina
Valle d'Aosta — widespread, particularly in mountain farmhouses during winter
The Aosta Valley's most beloved comfort preparation: polenta stirred with Fontina DOP Valle d'Aosta and butter until the cheese melts into the polenta in long strands. Unlike standard polenta with cheese added on top, 'concia' means the polenta is literally 'fixed' or 'set' with cheese — the Fontina must be incorporated during the final cooking so it melts into the polenta's starch matrix rather than floating on top. The result is a golden, stretchy mass that pulls apart in long, elastic strings when served. The Fontina used must be the mountain variety (alpeggio) from summer Alpine pastures.