Valdostana Style Polenta with Cheese
- 1 lb cornmeal
- ⅝ lb Fontina cheese
- grated Grana Padano cheese
Cook the cornmeal in abundant salted water and when it is half-cooked, add the Fontina. Dice the polenta and serve it dressed with abundant butter and grated Grana cheese. Some prefer to cook the cornmeal in milk and water in equal parts, but the traditional recipe envisages the use of water alone.