Polenta Taragna
By: Paolo Castagna
Published: Monday, January 9, 2012 - 6:53am

Ingredients




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
salt, sage, garlic

Preparation

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.

About

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.

Comments:
Blair K.

This looks wonderful!  Is there an all-buckwheat version in Italian cooking?  I ask because I have been experimenting with an all-buckwheat Slovenian dish called žganci, which can be served as small crumbles that resemble dumplings or in a smooth polenta. I found it quite tasty, though quite an ordeal to make!