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Loading...A signature dish from the Italian-speaking canton of Ticino, this Polenta Ticinese is far softer and richer than typical polenta, stirred with copious butter and aged Alpine cheese until spoonable and glossy. It is traditionally served alongside braised meats, luganighe sausages, or ragù, and is best eaten while still warm and loose.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 25 gFat
- 16 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 1 gSugar
- 11 gProtein
- 520 mgSodium
- 240 mgPotassium
- 180 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the polenta
- 1 liter (about 4 cups) cold water
- 2 teaspoons fine sea salt
- 200 g (1 1/4 cups) coarse stone-ground yellow cornmeal
- 120 g (1/2 cup plus 1 tablespoon) unsalted butter, divided
- 100 g (about 3 1/2 oz) aged Alpine cheese such as fontina or grana padano, finely grated
- Freshly cracked black pepper, to taste
Directions
- Bring the water and salt to a brisk boil in a heavy copper or enameled pot. Reduce the heat to medium-low so the water just simmers.
- Pour the cornmeal into the simmering water in a very thin, steady stream, whisking constantly in one direction to prevent lumps from forming at the bottom.
- Once all the cornmeal is incorporated, switch to a long wooden polenta paddle or sturdy spoon and stir continuously in figure-eight motions, scraping the bottom and corners, for 40 to 45 minutes until the polenta pulls away cleanly from the sides of the pot.
- Reduce the heat to its lowest setting. Add 100 g of the butter and the grated cheese, stirring vigorously until completely melted and the polenta is glossy, creamy, and thick enough to slowly drop from the spoon.
- Quickly transfer the polenta to a warmed shallow serving dish or individual plates, smoothing the top. Dot with the remaining 20 g of butter so it melts into a golden layer over the surface.
- Finish with a generous grinding of black pepper and serve immediately, while warm and soft, alongside braised meats or sausages if desired.
Cook’s Notes
- Use coarse stone-ground cornmeal rather than instant polenta for the true Ticinese texture; finer meals cook faster but yield a pastier result.
- Constant stirring is non-negotiable: it activates the starches so the polenta becomes creamy rather than grainy, and prevents scorching on the bottom of the pot.
- For an even richer version called polenta concia, double the cheese to 200 g and stir in a splash of whole milk at the end.
- Leftover polenta can be cooled in a layer, cut into slices, and pan-fried in butter the next day for crostini di polenta.
- A heavy copper polenta pot makes temperature control easier and discourages scorching, but any thick-bottomed enameled pot works well.
