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Recipe by Emporion
Taragna polenta is a typical dish from Valtellina, in Lombardy. It is a tasty and substantial dish, ideal for facing cold winter days. The polenta is prepared using a mixture of coarsely ground buckwheat flour and yellow cornmeal. Scimut cheese from Valtellina, with its intense and creamy flavor, is added to make the dish even more irresistible. Taragna polenta requires a bit of patience to cook, but its unique flavor will reward every moment spent at the stove.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Place a cauldron on the heat with 900 cl of cold water and bring to a boil
Step 2 of 5: When it comes to a boil, rain in the flours and stir continuously for 90 minutes
Step 3 of 5: Add the butter to the polenta and continue cooking for another 10 minutes
Step 4 of 5: Add the cheese cut into slices and stir for a few minutes, just long enough for it to melt but not dissolve into the polenta
Step 5 of 5: Taragna polenta can be brought to the table and eaten as is or served with luganeghe cooked on the griddle
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving206 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,573 kJ854 kcal | 1,736 kJ415 kcal |
| Fat | 51.56 g | 25.06 g |
| of which saturated fatty acids | 29.87 g | 14.52 g |
| Carbohydrates | 74.63 g | 36.27 g |
| of which sugars | 2.39 g | 1.16 g |
| Fibre | 3.23 g | 1.57 g |
| Protein | 25.66 g | 12.47 g |
| Salt | 4.59 g | 2.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
