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Best Easy Polenta con Fonduta Recipe

Name: Best Easy Polenta con Fonduta Recipe
Total time: 60 min
Yield: 220 g
Ingredients: yellow cornmeal 1 cup; whole milk 2 cups; water 2 cups; unsalted butter 3 tbsp; fontina cheese 8 oz; egg yolk 1 piece; salt 1 tsp; black pepper 1 tsp; nutmeg 1 pinch

Soft polenta drowned in a rich Piedmontese fontina cheese fondue. This vegetarian mediterranean dish is a decadent, warming family comfort food from Italy's northwest alpine region.

Cook 60 min Difficulty NORMAL 360 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

yellow cornmeal 1 cup
whole milk 2 cups
water 2 cups
unsalted butter 3 tbsp
fontina cheese 8 oz
egg yolk 1 piece

Seasonings/Sauce

salt 1 tsp
black pepper 1 tsp
nutmeg 1 pinch

Nutrition summary

Carbohydrates 42 g 47%

Protein 14 g 16%

Fat 15 g 37%

Serving size 220g

Cooking steps

1

Bring water and milk to a gentle simmer in a heavy-bottomed pot over medium-low heat; stir in salt.
2

Slowly whisk in the cornmeal, stirring constantly to prevent lumps, and reduce heat to low. Continue stirring until polenta thickens and pulls from sides, about 30–40 minutes.
3

Once polenta is creamy, add 2 tbsp butter and mix thoroughly, then cover with lid and keep warm on very low heat.
4

For fonduta, combine fontina, remaining butter, and milk in a separate saucepan. Heat on low, stirring gently until cheese melts smooth and silky; do not boil.
5

Remove fonduta from heat, quickly whisk in egg yolk and nutmeg, then season with black pepper. Pour the hot fonduta liberally over the warm polenta and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredient is fontina cheese, which provides the signature rich, creamy alpine flavor and luxurious texture for the fonduta topping. The polenta base relies on yellow cornmeal for a comforting foundation.

Q. How is heat managed to ensure a silky fonduta?

For perfect fonduta, gently melt the fontina on low heat and avoid boiling—this prevents cheese from separating or getting grainy. The egg yolk is whisked in after removing from heat, resulting in a smooth, velvety sauce.

Q. How do I prevent my polenta from becoming lumpy or dry?

Slowly whisking cornmeal into hot liquid and stirring constantly are key. Maintaining low heat and frequent stirring during the simmer ensures creamy texture. Finish with butter to keep polenta soft and smooth.

Q. What's the calorie and protein level per serving?

Each serving delivers about 360 kcal, with 14g protein and 42g carbohydrate. Protein makes up 16% of calories, and fat about 37%. The dish is balanced and filling, suitable for vegetarian and Mediterranean diets.

Q. Is this recipe considered vegetarian and Mediterranean?

Absolutely! All core ingredients are plant-based or dairy, containing no meat or seafood. The dish highlights olive oil, cheese, cornmeal, and gentle seasoning—hallmarks of both vegetarian and Mediterranean cuisines.

Best Easy Polenta con Fonduta Recipe

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