Polenta taragna is a typical dish from Valtellina, in Lombardy. It is a tasty and hearty dish, ideal for facing cold winter days. The polenta is made using a mixture of coarse ground buckwheat flour and yellow flour. Scimut cheese from Valtellina, with its intense and creamy flavor, is added to make the dish even more irresistible. Polenta taragna requires a bit of patience in cooking, but its unique flavor will reward every moment spent at the stove.
Place a pot with 900 cl of cold water on the stove and bring to a boil
When it starts boiling, sprinkle in the flours and stir continuously for 90 minutes
Add the butter to the polenta and continue cooking for another 10 minutes
Add the cheese cut into slices and stir for a few minutes just enough for it to melt but not dissolve into the polenta
The polenta taragna can be served as is or accompanied by sausages cooked on the grill
Pot
Wooden Spoon
Italia, Lombardia
| Energy (kcal) | 421.28 |
| Carbohydrates (g) | 39.27 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 23.45 |
| of which Saturates (g) | 13.04 |
| Protein (g) | 13.05 |
| Fiber (g) | 5.23 |
| Sale (g) | 0.36 |
