What Is Grana Padano Cheese?

By directci87 at 13 days ago • 0 collector • 37 pageviews

The polenta concia is a recipe originally from Valle d'Aosta but, adding different cheese, became then part of the traditional recipes of Biella and the Piedmont cuisine in general (especially from mountains).

 

The original recipe of polenta concia is made mixing the cheese (and butter) directly in the pot of polenta. Here I present a different version that can be used with leftovers of a previous meal polenta and then topped with cheese and sauce.

 

I admit that is a little personal review of this recipe but the result is excellent.

 

Ingredients for 6:

 

- Water 1600 ml

- Corn flour 400 gr

- Toma del Piemonte (cheese of Piedmont) 400 gr

- Ragù sauce 300 gr

- Butter 100 g

- Grana Padano (or Parmigiano Reggiano) 50 gr

- Olive oil as needed

- Salt as needed

Grana Padano

Bring to boil water with salt and a tablespoon of oil in a saucepan. Pour the corn flour and stir with a whisk. Bake for about 40 minutes while continuing to stir.

 

Grease a baking dish with butter, make a first layer with polenta, cover it with toma cut into strips and with a layer of meat sauce (ragù). Cover with another layer of polenta and repeat the sequence. After the ragù sauce, add on the last layer some grated Grana Padano.

Bake for about fifteen minutes and serve hot.

 


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