Buckwheat-Corn Polenta with Fontina

Course Appetizer, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 to 6 servings


  • 2 cups polenta taragna (buckwheat-corn polenta) or coarse stone-ground cornmeal
  • Sea salt or kosher salt
  • Freshly ground black pepper optional
  • 4 ounces Fontina cheese preferably from Valle d’Aosta, cut in small cubes*


  1. Combine the polenta with 6 ½ cups water and 1 teaspoon salt in a large, heavy-bottomed saucepan. Over medium heat, bring to a boil, stirring once or twice.
  2. Adjust the heat to simmer at a gentle pace. Stir often to keep the polenta from sticking and break up any incipient lumps; start with a whisk and switch to wooden spoon as the mixture thickens. Cook until the polenta reaches the consistency of runny cooked oatmeal and tastes fully cooked, 15 to 25 minutes, depending on the coarseness of the cornmeal.  Taste and stir in additional salt if needed; season to taste with pepper, if using.
  3. Just before serving, stir in the Fontina. Once softened, but not melted, dish the polenta into small deep bowls or soup crocks.

Recipe Notes

* You could substitute any good melting cheese with a nutty flavor, such as a young Asiago or Comté.