Polenta concia (or cunsa in local dialect) is a rich, creamy version of polenta that is traditionally prepared in a copper pot. The list of ingredients explains why it is also known as polenta grassa, meaning fat polenta: the dish consists of cooked polenta and Fontina Valdostana cheese (or similar Alpine cheeses) that are topped with sizzling melted butter.

Just like many other mountain dishes, polenta concia definitely isn’t low on calories, but it is a perfect comfort food for cold winter days, especially when paired with a glass of full-bodied local red wine such as Enfer d'Arvier.