Polenta concia or in dialect cunsa, from the northwest region of Piemonte, is translated as messed up polenta. Once you see the ingredients you can also understand why it is also called polenta grassa (fat). In this recipe, cooked polenta is layered as in lasagne with fontina cheese, heavy cream, nutmeg and topped with sautéed mushrooms. Good honest Northern Italian – stick to the ribs and keep out the chill!
- 4 T. butter
- 2 onions, chopped
- 7 C. milk
- 1 2/3 C. coarsely ground cornmeal