Angelo Franchino, Leverogne, Aosta
(Yield: 4 servings)
8½ cups water
3 cups corn flour
½ cup butter (keep cold and diced)
6 ounces Fontina cheese, thinly sliced
(Val D’Aosta if available)
6 ounces Toma cheese, thinly sliced
(Val D’Aosta if available)
salt and freshly ground pepper
1. Make polenta as instructed on page 308.
2.Once polenta is ready, spread it evenly into lightly greased 6x12 baking dish. Allow to cool and solidify for approx. 2 hours.
3.Lightly grease a 6x6 baking dish, halve the polenta, and insert one piece. Add half the cheeses and butter, and a pinch of salt and pepper. Add 2nd layer of polenta. Top off with remaining cheeses.
4.Bake in oven preheated to 350°F for 25 to 30 minutes.
When spreading out the polenta after it has been cooked, any large pan can be used. When assembling the Polenta Concia make sure baking dish has high sides to accept the layers. Our dish was two layers and 2½ xes high; thinner layers can be used in greater numbers.