This simple, northern Italian dish traditionally uses a corn/buckwheat polenta blend, giving the finished dish a stronger, earthier taste. Luckily, it's available online. What's much trickier to find is the correct cheese, even in much of Italy. In most cases, fontina is probably the closest substitute.
Watch the Pasta Grammar video where we make this recipe here:
Serves 3-4.
For this recipe, you will need:
Salt
1 1/2 cup (250g) taragna polenta
2 tbsp. (30g) unsalted butter
8.5 oz. (250g) cubed fontina cheese, or to taste
Cook the polenta as directed on the package, being sure to salt the boiling water generously. After the polenta has been cooking for about 25 minutes, stir in the butter and continue to cook.
Then, 10 minutes before the polenta is finished, stir in the fontina cheese.
That's it! After the polenta has fully cooked, serve it warm. Buon appetito!