Polenta Taragna

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Polenta taragna is an old recipe from the mountains of the north Italy. It is made with a mix of yellow cornmeal (ground maize) and buckwheat flour. Cooked in the classic pot ('paiolo' in Italian).

Ingredients

• 350 g of yellow cornmeal (ground maize)
• 350 g of buckwheat flour
• 250 g of Formai de Mut dell'Alta Valle Brembana cheese
• 250 g of butter
• salt, sage, Garlic

Method

1. Polenta is often cooked in a big pot known in Italian as paiolo. Boil 2 liters of water add salt and the two type of flours.
2. Stir for 45 minutes.
3. Add cheese cut into dices and stir for 15 minutes.
4. On a separate pan, slightly fry the butter with sage and garlic then add it to the polenta. Stir for a few minutes and serve.

Serving suggestions

You can serve polenta taragna with sausages, cotechino, stew or game.