Polenta concia with Fontina Dop

Preparation:

Pour 1.5 litres of water into a thick-bottomed saucepan or copper pot; add a level tablespoon of coarse salt and bring to the boil. Pour in the flour, stirring with a whisk to prevent lumps from forming, lower the heat and continue cooking, stirring with a wooden spoon for about 50 minutes. In the meantime, remove the rind from the Fontina cheese and cut it into small cubes or grate it with a wide-hole grater. When the polenta is cooked, remove it from the heat, add the Fontina and half the butter and stir well to melt it. Turn the polenta out onto a plate or chopping board. Melt the remaining butter and pour it hot over the polenta. Sprinkle with a grinding of pepper and serve immediately.