Polenta Taragna - Italian Recipe

Polenta Taragna

🌍 Italian, Lombardy (Valtellina) Difficulty: ●●●○○

Buckwheat polenta from the Valtellina, stirred with butter and mountain cheese until the cheese melts into long threads. The buckwheat flour gives it a dark colour and an earthy, almost smoky flavour. Stir constantly for forty minutes — there is no shortcut.

Ingredients

• 300g buckwheat polenta flour
• 100g regular polenta flour
• 1.5L water
• 200g Bitto or casera cheese
• 100g butter

Method

1. Step 1 — Bring water to boil; add polenta, stirring constantly.
2. Cooking — Cook 40 min on low heat.
3. Stirring — Stir in cheese and butter; serve immediately.

Tags: buckwheat polenta flour, regular polenta flour, bitto or casera cheese, butter · Source: Brittani's Almanac