Polenta Conzata

Dressed Polenta


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Soft polenta is particularly tasty served this simple way. You can use any strongtasting cheese to flavour the hot polenta, but in the Veneto they would use their local cheese, which is called Asiago. As polenta is relatively bland in taste, it can take on all kinds of different flavours. Make sure you keep the consistency quite soft, as it is served in shallow bowls and eaten with a spoon. You can use white or yellow polenta in this recipe - it is a matter of personal preference.


  • 300 ml/½ pint/ cups boiling water
  • 300 ml/½ pint/ cups full-fat/whole milk
  • 350 g/12 oz/3 cups medium-grade polenta flour
  • 115 g/4 oz/½ cup unsalted butter
  • 115 g/4 oz/1 cup grated Asiago cheese, or another cheese
  • 150 g/5 oz/ cup ricotta cheese
  • sea salt


  1. Put the water and milk into a large, heavy pan over high heat and bring to the boil. Add a good pinch of salt.
  2. Trickle the polenta flour into the boiling liquid in a fine rain with one hand, while whisking constantly with the other.

  3. When all the polenta flour has been whisked in, reduce the heat to medium-low.
  4. Stir with a strong, long-handled wooden spoon until the polenta comes away from the sides of the pan, but is not stiff. This will take 40-50 minutes.
  5. Melt the butter and stir it through the polenta. Divide the grated cheese and ricotta among four serving bowls, pour the buttered polenta on top of the cheese and serve immediately.