Polenta e Bombolone Monte Pora fuso: the ultimate Bergamo comfort food
Creamy polenta with melted Bombolone Monte Pora Paleni and sage hazelnut butter, served in a rustic bowl — a recipe inspired by Bergamo tradition. Polenta with melted Bombolone Monte Pora is one of the dishes that best captures the soul of Lombard mountain cooking. Simple, generous and deeply comforting: the steaming polenta meets Bombolone Monte Pora Paleni, a semi-soft cheese with a sweet, milky flavour that melts gently, creating a smooth, slightly stretchy cream.
Ingredients (serves 4)
400 g bramata cornmeal (rustic polenta)
1.7 litres of water
200 g Bombolone Monte Pora Paleni, thinly sliced
50 g mountain butter (burro di malga)
Coarse salt to taste
Freshly ground black pepper to taste
Fresh sage leaves (optional)
Method
1. Cook the polenta
Bring the water to the boil with a pinch of coarse salt. Pour in the cornmeal in a steady stream, stirring with a whisk to avoid lumps. Reduce the heat and cook for 50–60 minutes, stirring frequently with a wooden spoon. The polenta is ready when it is soft and pulls away from the sides of the pot.
2. Prepare the sage butter
In a small saucepan, melt the butter over a low heat with the sage leaves until it turns lightly hazelnut-brown. Set aside.
3. Melt the Bombolone and plate up
At the end of cooking, turn off the heat or keep the flame very low. Add the Bombolone Monte Pora slices and stir until melted. The cheese will become creamy and slightly stretchy without separating. Pour the polenta into deep bowls, drizzle with the sage butter and add a grinding of black pepper. Serve immediately, piping hot.
Bombolone Monte Pora: a unique cheese
Bombolone Monte Pora takes its name from its rounded shape and the cheesemaking tradition of the Monte Pora alpine pasture in Val Seriana. Produced by Paleni, it has a semi-soft paste, a pale straw-yellow colour and a sweet flavour with delicate milky notes. It melts very well, creating a smooth, slightly stretchy cream, ideal for hot dishes.
Chef's tip
For a richer version, add crispy speck or sautéed pancetta. For a more delicate variant, use plain hazelnut butter without sage.
Discover our selection of Italian artisan cheeses and bring the authentic flavours of the Lombard mountains to your table.
