Polenta concia baked with fontina
Creamy polenta baked with melting cheese and butter until bubbling, a cosy mountain dish from Piedmont.
- Time50 min
- LevelEasy
- Costabout £0.72 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Butter a baking dish.
- 2
Bring the water to the boil with a pinch of salt. Pour in the polenta in a stream, whisking, and cook for 5 minutes until thick.
5 min - 3
Beat in half the butter, half the fontina and half the parmesan.
- 4
Spoon half into the dish, scatter over the sage and half of the remaining cheese, then top with the rest of the polenta.
- 5
Dot with the last of the butter and cover with the rest of the cheese.
- 6
Bake for 25 minutes until bubbling and golden at the edges. Rest for 5 minutes before serving.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.