🍽️ Valtellinese Polenta Concia with Onions and Scimud Cheese – Traditional Recipe
A dish that smells of tradition, mountains, and togetherness 🏔️. The polenta concia is one of the most beloved recipes of Valtellinese cuisine, perfect to enjoy in the cold seasons. Made with buckwheat flour, aged Scimud cheese, and golden onions in butter, this version is a true delight for the palate. Ideal as a main dish, it can be served as is or baked in the oven for an irresistible crunchy touch. Discover how to prepare it according to the tradition of the past 🍂
📝 Ingredients (for about 4 people)
- 500 g of buckwheat flour
(or a mix of buckwheat and corn) - 200 g of grated aged Scimud cheese
- 60 g of butter
- 2 white onions
- 1.75 liters of water
- Salt to taste
👩🍳 Step-by-step Preparation
1. Prepare the polenta
- In a thick-bottomed pot (or in a copper cauldron), bring 1.75 liters of water to a boil.
- Add the salt, then sprinkle in the flour while stirring immediately with a wooden spoon to prevent lumps.
- Cook on low heat for about 1 hour, stirring frequently.
(If the polenta becomes too thick, add a little hot water at a time.) - The polenta is ready when it pulls away from the edges of the pot.
2. Sauté the onions
- Thinly slice the onions.
- In a frying pan, sauté them slowly with the butter until they are soft and golden.
3. Assemble the polenta concia
- Cut the polenta into thick slices.
- In a serving dish or high baking dish, place a first layer of polenta.
- Add some sautéed onions and a handful of grated Scimud cheese.
- Continue layering until all ingredients are used, finishing with cheese on top.
4. Serve or bake
- Serve the polenta concia as it is, still warm and gooey.
- Or, for an extra touch, place in a very hot oven for a few minutes to achieve a light and irresistible browning 🔥🧀
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
👩🍳 Recipe taken from the book "Cucina Valtellinese e lombarda – A tavola come una volta"
