The Taragna Polenta with Taleggio is considered a unique dish widely popular in Upper Lombardy. It is made with mixed corn and buckwheat flours with butter and cheeses added at the end of cooking. The suitable cheese for this recipe would be Casera, but I love Taleggio, and it is perfect.
Other recipes
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: Autumn, Winter
Ingredients
- 17.6 oz taragna polenta flour
- 10.5 cups water (salted)
- 10.6 oz butter
- 14.1 oz Taleggio
- 2 tsp coarse salt
Tools
- Copper Pot
- Whisk
- Plate for polenta
Steps
In a large non-stick pot, bring 2.5 liters (10.5 cups) of salted water to a boil, slowly add the taragna polenta flour by sprinkling it and stirring with a whisk to prevent lumps. Cook over low heat for about 45 minutes, stirring constantly.
At the end of cooking, still keeping the pot on the fire, add butter and Taleggio cut into pieces. Pour the Taragna Polenta with Taleggio into a wooden plate or bowl and serve immediately.
Storage
Taragna Polenta with Taleggio can be stored in the fridge for 1 or 2 days. Sliced and reheated in the oven or fried, it is excellent.
