Polenta concia (made with cheese and butter)
For 4 people, you need:
- 8.5 ounces of fontina
- 2 ounces of melted butter
Prepare the polenta. Separately, cut the fontina into slices. Layer a terrine with a layer of polenta and one of cheese, continuing to alternate cheese with polenta and finishing off with the cheese. Pour over the still sizzling melted butter. Place in the oven for 10 minutes and....serve. A recommended wine to accompany it would be the Enfer d'Arvier, served at 18 C°.