European
Switzerland - Pasta and Grains
Polenta Ticinese
Chef's Menu Description
Rustic stone-ground polenta from the sun-drenched Swiss canton of Ticino: coarse red or yellow cornmeal cooked slowly, finished with aged Ticinese alpine cheese, rosemary, and mountain butter.
Ingredients
- • 250g coarse Ticinese cornmeal (Polenta rossa or gialla del Ticino)
- • 1 litre spring water
- • 1 tsp coarse sea salt
- • 50g alpine butter
- • 100g mature Ticinese alpine cheese (Formaggio d'Alpe or Gottardo), grated
- • 1 sprig fresh rosemary, finely minced
- • Freshly cracked black pepper
Preparation Steps
1
Phase 1
Bring water and coarse salt to a rapid boil in a heavy pot or traditional copper paiolo.
2
Phase 2
Stream in the stone-ground Ticinese cornmeal while whisking vigorously until smooth and completely lump-free.
3
Phase 3
Cook over gentle heat for 40 to 45 minutes, stirring frequently with a wooden spoon until the polenta pulls away cleanly from the edges of the pot.
4
Phase 4
Stir in the alpine butter, minced rosemary, and two-thirds of the grated Gottardo cheese until fully melted. Pour onto a wooden board or deep plates, scatter with remaining cheese, and serve.