Here is our very easy recipe for creamy Comté polenta . Polenta is a preparation made from corn flour sometimes mixed with buckwheat flour as in its Valtellina version specific to the high Lombard mountains of the Tirano and Livigno valley. It is a very popular accompaniment throughout northern Italy, where it is one of the specialties. In this recipe, we mix it with Comté and churned butter to make it ultra creamy. If you can find it commercially, we advise you to use flour made from corn and buckwheat. Failing that, a 100% corn flour polenta will also be perfectly suited to this recipe. Allow approximately 50g of polenta per person.

The ideal accompaniment to osso buco

The Comté that we recommend with this creamy polenta is the 18 month Comté from Maison Napiot . The butter we use is raw butter from Lehmann . The pure taste of its products will make this homemade polenta a tasty, tender and ultra creamy dish perfect to accompany your stews, a free-range veal osso buco or a nice oven-roasted poultry.

A very easy recipe

This recipe is very simple to make: the most important thing is to pour in the polenta gradually while whisking so as not to create lumps. If you are using a quick-cooking polenta , follow the cooking instructions mentioned and add the butter and Comté cheese in the same proportions.

The polenta variant with shiitake

If you choose a vegetarian version of the creamy Comté polenta , brown 300 g of Marco Demacon's shiitake mushrooms for 10 minutes in a frying pan over medium heat, adding a few chopped sage leaves at the end of cooking.

Ingredients

4 people

• 200g polenta
• 1,250 liters of water
• 75 g of Lehmann churned butter
• 150g of previously grated Comté cheese.
• Nutmeg
• Salt

Preparation

1. In a large saucepan, bring the water to a boil. Pour the polenta into the water, whisking continuously .
2. Whisk the polenta until it thickens, then reduce the heat to very low .
3. Cook the polenta over low heat for at least 40 minutes, stirring occasionally with a wooden spoon, until it comes away from the edges of the pan.
4. Add the butter, cut into cubes . Then add the grated Comté cheese.
5. Stir until everything is uniform.
6. Salt and lightly spice with nutmeg.
7. Serve very hot.

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