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 prepared using a blend of coarsely ground buckwheat flour and yellow cornmeal. Scimut Della Valtellina cheese, with its intense and creamy flavor, is added to make the dish even more irresistible. Polenta taragna requires a bit of patience during cooking, but its unique flavor will reward every moment spent at the stove.
Place a pot with 900 cl of cold water over the heat and bring to a boil
When it comes to a boil, gradually 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 sliced into strips and stir for a few minutes until it melts but does not dissolve into the polenta
Polenta taragna can be brought to the table and eaten as is or served with luganeghe cooked on a griddle
Pot
Wooden ladle
Italy, 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 |
