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Polenta Taragna

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Course Main Course
Cuisine Italian

Equipment

  • Large pot, whisk, wooden spoon, cheese grater, serving dish

Ingredients
  

  • 1 cup cornmeal polenta
  • 1 cup buckwheat flour for the "taragna" part
  • 1 quart 4 cups water or vegetable broth for added flavor
  • 1 cup milk optional for creamier texture
  • 100 g butter
  • 150 g cheese Taleggio or Fontina, or a mix of both, grated
  • Salt and pepper to taste
  • Optional: 1-2 sprigs fresh rosemary or sage

Instructions
 

  • Boil the Liquid: In a large pot, bring 4 cups of water (or vegetable broth for more flavor) to a boil. If you want extra creaminess, add 1 cup of milk as well. Add a pinch of salt.
  • Slowly Add Polenta: While the liquid is boiling, reduce the heat to low and gradually pour in the cornmeal and buckwheat flour mixture, stirring constantly with a whisk to avoid lumps. This step is key to a smooth texture!
  • Cook the Polenta: Let the mixture cook on low heat, stirring occasionally with a wooden spoon for about 30-40 minutes. From my overall experience, patience is essential here polenta needs time to develop its smooth, creamy consistency.
  • Add Butter and Cheese: Once the polenta is thick and smooth, stir in the butter until melted. Then, add the grated cheese (Taleggio or Fontina are my go-to choices, but feel free to mix in other mild cheeses). Stir until the cheese melts into the polenta, making it rich and creamy. Add salt and pepper to taste.
  • Serve: Transfer the polenta to a serving dish. If you like, top it with fresh herbs like rosemary or sage for an earthy aroma.