Polenta alla Lucana

Ingredients

In the original Italian version, polenta concia is typically made with cheeses like fontina and butter. However, in the Lucanian adaptation, local cheeses such as pecorino and caciocavallo are used to give the dish a distinct regional flavor. Additionally, the Lucanian version often includes cured meats like pancetta or soppressata, adding an extra layer of savory goodness to the dish. We alse have the original recipe for Polenta concia, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (100g) grated pecorino cheese 1 cup (100g) grated pecorino cheese
• 1 cup (100g) grated caciocavallo cheese 1 cup (100g) grated caciocavallo cheese
• 4 ounces (113g) pancetta or soppressata, thinly sliced 4 ounces (113g) pancetta or soppressata, thinly sliced
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Add the salt.
2. 2.
   Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and continue cooking the polenta, stirring frequently, for about 30 minutes or until thick and creamy.
4. 4.
   Remove the polenta from the heat and stir in the grated pecorino and caciocavallo cheeses until melted and well combined.
5. 5.
   Transfer the polenta to a serving dish and top with the thinly sliced pancetta or soppressata.
6. 6.
   Sprinkle freshly ground black pepper over the top.
7. 7.
   Serve the polenta alla Lucana hot and enjoy!

Treat your ingredients with care...

• Cornmeal — Use a fine or medium grind cornmeal for a smooth and creamy texture in the polenta.
• Pecorino and caciocavallo cheeses — Grate the cheeses just before using to ensure they melt smoothly into the polenta.
• Pancetta or soppressata — Choose high-quality cured meats for the best flavor. If you prefer a milder taste, opt for pancetta, while soppressata adds a slightly spicier kick.

Tips & Tricks

• Stir the polenta constantly while cooking to prevent it from sticking to the bottom of the pan.
• For a creamier texture, you can add a splash of milk or cream to the polenta before adding the cheeses.
• Experiment with different combinations of cheeses and cured meats to personalize the dish to your taste.

Serving advice

Serve the Polenta alla Lucana as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside roasted meats or grilled vegetables.

Presentation advice

To enhance the presentation, drizzle a little extra virgin olive oil over the top of the polenta and garnish with fresh herbs, such as parsley or thyme. The vibrant colors and aromatic herbs will add visual appeal to the dish.