{"id":14784,"date":"2025-02-07T08:00:44","date_gmt":"2025-02-07T08:00:44","guid":{"rendered":"https:\/\/nobili.sviluppo.spherica.it\/polenta-concia-with-nobili-butter-and-sage\/"},"modified":"2025-02-07T08:00:44","modified_gmt":"2025-02-07T08:00:44","slug":"polenta-concia-with-nobili-butter-and-sage","status":"publish","type":"post","link":"https:\/\/nobili.sviluppo.spherica.it\/en\/polenta-concia-with-nobili-butter-and-sage\/","title":{"rendered":"Polenta concia with Nobili butter and sage"},"content":{"rendered":"<p class=\"p1\"><b>The comfort food of tradition<\/b><\/p>\n<p class=\"p1\">Polenta concia is a traditional dish that brings the warmth of old-fashioned cooking to the table. Enriched with Nobili butter and crispy sage, it becomes a pure taste experience. <\/p>\n<p><strong> <\/strong><\/p>\n<p class=\"p1\"><b>Ingredients<\/b><\/p>\n<ul>\n<li class=\"p2\">250 g of cornmeal for polenta<\/li>\n<li class=\"p2\">1 liter of water<\/li>\n<li class=\"p2\">150 g of melted cheese or fontina<\/li>\n<li class=\"p2\">50 g of Nobili butter<\/li>\n<li class=\"p2\">Fresh sage leaves<\/li>\n<li class=\"p2\">Salt to taste<\/li>\n<\/ul>\n<p class=\"p1\"><b>Step-by-step preparation<\/b><\/p>\n<p class=\"p1\"><b>1. Prepare the polenta<\/b><\/p>\n<ul>\n<li class=\"p3\">Bring salted water to a boil in a large pot.<\/li>\n<li class=\"p3\">Gradually pour in the cornmeal, stirring continuously to avoid lumps.<\/li>\n<li class=\"p3\">Cook the polenta over low heat for about 40 minutes, stirring occasionally.<\/li>\n<\/ul>\n<p class=\"p1\"><b>2. Enrich with cheese<\/b><\/p>\n<ul>\n<li class=\"p3\">Once ready, add the diced cheese and stir until completely melted.<\/li>\n<\/ul>\n<p class=\"p1\"><b>3. Prepare the butter and sage<\/b><\/p>\n<ul>\n<li class=\"p3\">In a pan, melt the Nobili butter and add the sage leaves until they become crispy.<\/li>\n<\/ul>\n<p class=\"p1\"><b>4. Serve the polenta<\/b><\/p>\n<ul>\n<li class=\"p3\">Pour the polenta onto plates and top with the melted butter and crispy sage.<\/li>\n<\/ul>\n<p class=\"p1\"><b>Conclusion<\/b><\/p>\n<p class=\"p1\">Polenta concia with Nobili butter and sage is a dish that warms the heart. Perfect for colder days, it is a treat that evokes tradition and the authentic taste of home. <\/p>\n<p><span class=\"s3\"><br \/>\n<\/span><strong><span class=\"s3\">Enjoy your meal!<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The comfort food of tradition Polenta concia is a traditional dish that brings the warmth of old-fashioned cooking to the table. Enriched with Nobili butter and crispy sage, it becomes a pure taste experience. Ingredients 250 g of cornmeal for polenta 1 liter of water 150 g of melted cheese or fontina 50 g of Nobili butter Fresh sage leaves Salt to taste Step-by-step preparation 1. Prepare the polenta Bring salted water to a boil in a large pot. Gradually pour in the cornmeal, stirring continuously to avoid lumps. Cook the polenta over low heat for about 40 minutes, stirring occasionally. 2. Enrich with cheese Once ready, add the diced cheese and stir until completely melted. 3. Prepare the butter and sage In a pan, melt the Nobili butter and add the sage leaves until they become crispy. 4. Serve the polenta Pour the polenta onto plates and top with the melted butter and crispy sage. Conclusion Polenta concia with Nobili butter and sage is a dish that warms the heart. Perfect for colder days, it is a treat that evokes tradition and the authentic taste of home. Enjoy your meal!<\/p>\n","protected":false},"author":2,"featured_media":14785,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[453,462,461,467,451,452],"tags":[513,512],"class_list":["post-14784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-digustinobili-in-cucina","category-fastgood","category-functional","category-gourmet","category-news","category-tradizionale","tag-butter","tag-caseificio-nobili"],"acf":[],"_links":{"self":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/comments?post=14784"}],"version-history":[{"count":0,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/posts\/14784\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media\/14785"}],"wp:attachment":[{"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/media?parent=14784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/categories?post=14784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nobili.sviluppo.spherica.it\/en\/wp-json\/wp\/v2\/tags?post=14784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}