Ingredients
Method
Heat the water and salt it
- Bring the water to a strong boil and stir in the salt. Keep the heat steady so the cornmeal won’t clump later.
Add the cornmeal slowly
- Rain the cornmeal into the pot in a thin stream while whisking fast for 1–2 minutes. This step keeps the mixture smooth.
Lower the heat and cook gently
- Switch to a wooden spoon and turn the heat down. Let the polenta bubble softly, not boil. Stir often for 35–45 minutes until the grains are tender and the texture is smooth and pourable.
Add milk near the end (optional small-batch version)
- If using milk, stir it in during the last 10 minutes. This makes the polenta even creamier.
Add the cheese
- Turn the heat to very low. Add the Fontina a little at a time and stir until melted and glossy. Don’t let it boil at this stage.
Add the butter
- Stir in half the butter until it melts. You can mix in the rest or brown it in a small pan and pour it over the finished polenta for extra flavor.
Add Parmigiano and serve hot
- Fold in the grated Parmigiano. Ladle into warm bowls and serve right away—polenta thickens as it cools.
Notes
- The texture should be pourable—never stiff. If it looks too thick, add a splash of hot water or milk.
- True Fontina D.O.P. melts beautifully and gives the classic flavor, but Taleggio, Emmenthal, or tomme also work.
- Keep the heat low once the cheese goes in. High heat can make it stringy or oily.
- Leftovers firm up in the fridge. Slice and pan-sear or bake for a golden, crisp second-day dish.