Polenta Taragna: Difference between revisions
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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|yellow cornmeal]] ([[Ground maize|ground maize]]) and [[Buckwheat flour|buckwheat flour]]. Cooked in the classic pot ('[http://it.wikipedia.org/wiki/Paiolo paiolo]' in Italian). | |||
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|TotalCalories = 4288 | |TotalCalories = 4288 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 1 hour | |CookTime = 1 hour | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Classic Italian</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.5</span>/5 </span> | |||
<span class="reviewDesc">Slightly boring to my taste.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/polentataragna|#polentataragna]] [[Special:Search/sage|#sage]] [[Special:Search/yellowcornmeal|#yellowcornmeal]] [[Special:Search/garlic|#garlic]] [[Special:Search/polenta|#polenta]] [[Special:Search/groundmaize|#groundmaize]] [[Special:Search/butter|#butter]] [[Special:Search/buckwheatflour|#buckwheatflour]] [[Special:Search/italy|#italy]] [[Special:Search/cheese|#cheese]] [[Special:Search/unusualrecipes|#unusualrecipes]] | ||
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Latest revision as of 14:01, 28 December 2021
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).
| Polenta Taragna | |
|---|---|
 |
| Servings: | Serves 6 |
| Calories per serving: | 714 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewClassic Italian 3.5/5 Slightly boring to my taste. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Polenta is often cooked in a big pot known in Italian as paiolo. Boil 2 litres of water add salt and the two type of flours.
- Stir for 45 minutes.
- Add cheese cut into dices and stir for 15 minutes.
- 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.
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