Polenta uncia or greased polenta
Polenta uncia or greased polenta, also known by the names of vuncia , concia and cunscia , is a specialty of the Larian areas, that is, of the provinces of Como and Lecco, but widespread in many areas of northern Italy. It is a polenta that is usually cooked in a copper pot, and well seasoned with excellent quality butter and semi-fat and full-fat mountain cheeses, such as Latteria and Fontina. It is a caloric dish with an intense flavor, ideal for cold winter evenings
INGREDIENTS:
1.5 L. Water.
10 g. Salt.
375 g. Corn flour.
350 g. Fontina cheese.
75 g. parmiggiano reggiano cheese.
50 g. butter
7 Sage leaves
PREPARATION:
In a large pot, bring the water to a boil, add salt ①, remove the pot from the heat, then add the flour ②, stirring vigorously ③.
Put the pot back on the medium-low heat, cover with a splatter screen and stir occasionally with a wooden ladle and cook for 45 minutes.
Take the Fontina ④, cut into small cubes and grate the Parmesan cheese ⑤.
In a saucepan put the butter, a tablespoon of water and the garlic ⑥. Over medium heat, season the garlic butter, remove the garlic and add the sage leaves ⑦, season the sage butter by browning ⑧ it without blackening.
After 45 minutes, pour the cheese into the polenta, stir to cover the cheese and wait 2-3 minutes. Stir again, wait 2 minutes and then stir vigorously until you see the cheese spinning with the polenta.
Put the polenta in a soup plate and pour over the butter with the sage and serve on the table.
