Chef Luca's Polenta Concia

Bondi Journal
Aug 2
2 min read

Hailing from the picturesque Franciacorta region in northern Italy, Luca Faccin's (aka Chef Luca) background spans an apprenticeship at Michelin star restaurants in his hometown of Lake Iseo, through to stints at renowned Sydney venues such as mimi's and The Apollo.

An eastern suburbs local for over a decade, Luca's signature style involves championing fresh, local produce, and seamlessly blending traditional Italian recipes with modern Asian and Australian flavours (he's hosted pop-ups everywhere from Bondi to Bali), which are inspired by his travels.

Today, Luca channels his passion into private events, culinary tours, and more.

He might be hosting a cooking class in an intimate setting one day, and bringing a bespoke set menu to life as part of a milestone celebration the next.

There's nothing better than a comforting dish in the cooler weather, so we reached out to Luca to see if he'd be up for sharing one of his favourite Italian-style warmers with us.

Luca has well and truly delivered with this Polenta Concia – a family favourite that his mum used to make for him back home in Italy.

A hearty Northern Italian classic

"Polenta Concia is a rich and comforting dish from the Alpine regions of Italy, particularly popular in Valle d'Aosta and northern Piedmont," says Luca

"Concia" means "seasoned" or "enriched," and in this case, it refers to polenta generously flavored with butter and melted cheese. Traditionally made with Fontina or a mix of local mountain cheeses, this dish is the perfect balance of creamy, cheesy indulgence and rustic simplicity.

"The epitome of mountain comfort food – it's simple, yet deeply satisfying. Whether enjoyed on a chilly evening or as part of a traditional Italian feast, this dish never fails to warm both the stomach and the soul," he adds.

Ingredients (Serves 4-6)

300g cornmeal (preferably coarse-ground)

1.2L water

200g Fontina cheese (or a mix of Fontina, Toma, and Parmigiano Reggiano), diced

80g unsalted butter

Salt, to taste

Method

Prepare the polenta: In a large pot, bring the water to a boil and add a generous pinch of salt. It should taste like the ocean.

Slowly pour in the cornmeal while whisking constantly to prevent lumps. Reduce the heat to low and cook for about 40-50 minutes, stirring frequently with a wooden spoon. The polenta is ready when it becomes thick and pulls away from the sides of the pot.
Incorporate the cheese and butter: Cut the butter into small pieces and fold it into the hot polenta. Add the diced cheese gradually, stirring continuously until it melts completely, creating a smooth, creamy texture.
Serve: Spoon the polenta onto plates or a serving dish, letting it rest for a minute to slightly firm up. For an extra indulgent touch, sprinkle with grated Parmesan or more melted butter before serving.

Tips + variations

For extra creaminess: Replace some of the water with whole milk.
To deepen the flavour: Brown the butter with sage before adding it to the polenta, or also add Gorgonzola (blue cheese).
Pair it with: Hearty stews, grilled sausages, or sautéed mushrooms for a full meal.