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).
You can serve polenta taragna with sausages, "cotechino", stew or game.
This recipe contains cornmeal, flour (buckwheat), cheese (fontina), butter, garlic, sage (fresh), salt
Cook time: 1 hr
- 350 g of yellow cornmeal (ground maize)
- 350 g of buckwheat flour
- 250 g of Formai de Mut dell'Alta Valle Brembana cheese, or Fontina cheese or another cheese you like which is good for cooking and melting
- 250 g of butter
- 1. Polenta is often cooked in a big pot known in Italian as paiolo. Boil 2 liters of water add salt and the two type of flours.
- 2. Stir for 45 minutes.
- 3. Add cheese cut into dices and stir for 15 minutes.
- 4. 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.