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Vegetarian, Italy

Polenta concia with green salad

Polenta concia is a Piedmont style polenta enriched with fontina, butter and parmesan, served with a green salad. For 4 people, it takes 45 minutes and is easy to make, at a cost of €2.20 per person. The key to success is pouring the polenta into simmering water in a thin stream while whisking constantly.

A Piedmont style polenta concia, creamy and melted with cheese and butter, served with a green salad.

Polenta concia with green salad
Total time
45 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Polenta concia is polenta that holds nothing back. The fontina melts into long strings, the butter rounds it out, and the parmesan sharpens the whole thing. You end up with a smooth, stretchy texture, far from the dry polenta some people picture. The green salad on the side isn't an afterthought, it brings the freshness that would otherwise be missing against all that cheese.

This is a winter evening dish, the kind that warms you up without any fuss. Mon Chou likes it for nights when you want something filling without spending hours in the kitchen. Kids generally love this melty texture, and you only need one pot for the polenta, which keeps weeknight cleanup simple.

The ingredients

4 people

Pantry

  • Instant polentaoften in the pantry 300 g
  • Wateroften in the pantry 1.2 l
  • Olive oiloften in the pantry 2 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Fontina or raclette cheese 200 g
  • Butter 60 g
  • Grated parmesan 40 g

Fruits and vegetables

  • Green salad 1

Allergens Lactose

The step by step recipe

  1. Bring the salted water to a boil, pour in the polenta in a thin stream while whisking.

    Keep the whisk in hand, this is when lumps form.

  2. Lower the heat and cook, stirring often with a wooden spoon. 12 min

    If it thickens too fast, add a little hot water.

  3. Slice the fontina and cube the butter. Add them to the polenta off the heat along with the parmesan. 1 min

    The cheese should melt into the polenta, not cook.

  4. Stir vigorously until the polenta is smooth and stretchy, adjust the pepper. 2 min

    A splash of warm milk makes it even creamier.

  5. Toss the salad with oil, vinegar and salt, and serve it alongside. 2 min

    A bitter salad like arugula or frisée balances the richness of the cheese nicely.

Our tips to get it right

  • Choose a good quality instant polenta, it cooks faster and stays less lumpy than traditional polenta.
  • Serve the polenta right away, it sets as it cools and loses its stretchy quality within minutes.
  • Warm the plates ahead of time if you can, polenta cools quickly once it hits a cold plate.

The variations

  • Swap the fontina for raclette cheese, as the recipe suggests, and you'll get the same melty result.
  • Add sauteed mushrooms on top of the polenta for a more autumnal, heartier version.
  • For kids in a hurry, serve the polenta plain with just parmesan, skipping the fontina for a milder taste.

What to serve it with

  • Green salad included in the recipe
  • A glass of light red wine
  • Extra roasted vegetables

Storage

Polenta concia keeps for 2 days in the refrigerator in a sealed container, but it firms up as it cools. Reheat it gently in a pot with a splash of milk or hot water, stirring, to bring back its creamy texture. It doesn't freeze well, the cheese and butter turn grainy once thawed.

Questions about this dish

Can you make polenta concia ahead of time?

It's best made right before serving, since it sets as it cools. If needed, cook the plain polenta ahead and stir in the cheese and butter when you reheat it to serve.

What cheese can you use instead of fontina?

Raclette works very well, as the recipe suggests. A young tomme or reblochon can also work, as long as you pick a cheese that melts easily.

How do you avoid lumps in polenta?

Always pour the polenta into simmering water in a thin stream, never all at once, while whisking constantly. That motion makes all the difference for a smooth texture.

Is polenta concia good for kids?

Yes, its melty texture and cheesy flavor generally go over well with kids. You can go lighter on the pepper and serve the salad on the side for anyone who prefers it without dressing.

How long does it take to make a polenta concia with green salad?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a polenta concia with green salad?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a polenta concia with green salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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