Polenta Taragna
Polenta taragna is an old recipe from the mountains of the north Italy. It is made with a mix of yellow cornmeal (ground maize) and buckwheat flour. Cooked in the classic pot ('paiolo' in Italian).
| Polenta Taragna | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 714 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewClassic Italian 3.5/5 Slightly boring to my taste. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 350 g of yellow cornmeal (ground maize)
- 350 g of buckwheat flour
- 250 g of Formai de Mut dell'Alta Valle Brembana cheese
- 250 g of butter
- salt, sage, Garlic
Method
- Polenta is often cooked in a big pot known in Italian as paiolo. Boil 2 litres of water add salt and the two type of flours.
- Stir for 45 minutes.
- Add cheese cut into dices and stir for 15 minutes.
- On a separate pan, slightly fry the butter with sage and garlic then add it to the polenta. Stir for a few minutes and serve.
Serving suggestions
You can serve polenta taragna with sausages, cotechino, stew or game.
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