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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.
Place a cauldron on the heat with 900 cl of cold water and bring to a boil
When it comes to a boil, rain 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 long enough for it to melt but not dissolve into the polenta
Taragna polenta can be brought to the table and eaten as is or served with luganeghe cooked on the griddle
Pot
Wooden Ladle
Italia, Lombardia
| Energy (kcal) | 414.22 |
| Carbohydrates (g) | 36.16 |
| of which sugars (g) | 1.05 |
| Fat (g) | 25.04 |
| of which saturates (g) | 14.5 |
| Protein (g) | 12.46 |
| Fibre (g) | 1.51 |
| Salt (g) | 0.46 |
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