Do you think, with my Emilian origins, I could leave polenta out of my recipes? I’m crazy about it; my mother used to cook it often, and I would wait for her to leave the pot so I could savor the crust that stuck to it. It was delicious, seasoned with sauce or cheese, and even better the next day when sliced and baked. For this recipe, I prepared a Whole Wheat Polenta with Taleggio using stone-ground Meliga flour, and it was already good that way, simple. To make it even more flavorful, I added a piece of Taleggio, a PDO cheese produced in Lombardy, Piedmont, and Veneto.
Recipe from 11/20/2017 Updated
Follow my Facebook page and like it to stay updated
Recipes with cornmeal by clicking the links below
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.3 oz whole wheat flour (Meliga for polenta)
- 3 3/4 cups water
- 1 1/4 tsp coarse salt
- 3.5 oz Taleggio
- 1 1/2 tbsp butter
- 1 1/2 tbsp grated Parmesan
Tools
Affiliate links are present in the recipe
- Food Scale
- Pot
- Wooden Spoon
- Whisk
Steps
Pour the water into a pot, preferably copper, and bring to a boil. Once boiling, salt it, add a tablespoon of oil, and sprinkle in the flour. This way, you’ll avoid lumps. Stir with a whisk or the classic wooden spoon like my mom used to. There’s no need to stir constantly, but do so occasionally to prevent sticking to the bottom. After 40 minutes of cooking, add the Taleggio in pieces (set aside a few pieces), let it melt, and cook for another 10 minutes. The polenta is ready when it pulls away from the sides of the pot. Pour it onto a plate, cover it with butter flakes, the reserved Taleggio, and grated Parmesan. If desired, you can grill it to form a nice crust.
