Polenta Taragna (Buckwheat and Cornmeal Polenta)

Polenta Taragna (Buckwheat and Cornmeal Polenta) rivisited

History

Polenta Taragna is a traditional dish from the Lombardy and Piedmont regions of northern Italy, particularly from the Valtellina Valley. Unlike regular polenta made with just cornmeal, Polenta Taragna is made using a mix of cornmeal and buckwheat flour, giving it a heartier flavor and denser texture. This version is often enriched with butter and cheese, making it a warming, comforting dish especially popular in the cold months.

Ingredients

• 150g Cornmeal (preferably for polenta)

• 150g Buckwheat flour

• 1 liter of water

• 50g Butter

• 100g Bitto cheese (or a similar semi-aged cheese, such as Fontina)

• 50g Parmigiano Reggiano (grated)

• Salt (to taste)

• Freshly ground black pepper (to taste)

Instructions

1. Boil the Water:Bring 1 liter of salted water to a boil in a large pot. Once the water is boiling, reduce the heat to medium.

2. Add the Polenta and Buckwheat Flour:Gradually whisk in both the cornmeal and buckwheat flour to prevent lumps from forming. Stir continuously using a wooden spoon.

3. Cook the Polenta:Continue stirring the polenta, making sure it doesn’t stick to the bottom of the pot. The mixture will begin to thicken after about 10 minutes. Keep stirring for around 30-40 minutes until the polenta is smooth and creamy. If it becomes too thick, add a little hot water to reach your desired consistency.

4. Melt the Cheese and Butter:Once the polenta has cooked to a creamy consistency, stir in the butter, Bitto cheese, and Parmigiano Reggiano. Continue stirring until the cheese is melted and the polenta is rich and velvety.

5. Season:Taste and adjust the seasoning with salt and freshly ground black pepper.

6. Serve:Serve the polenta hot, ideally on a large platter or in individual bowls. You can garnish with additional cheese or a drizzle of olive oil.

Wine Pairing

Pair Polenta Taragna with a robust Italian red, such as Chianti Classico or Nebbiolo. The tannins and acidity in these wines will balance the richness of the dish, especially with the creamy cheeses mixed in.

Chef Tip

If you want to elevate this dish, serve Polenta Taragna with a hearty stew or roasted meats on the side. The polenta is excellent at soaking up sauces, making it a perfect accompaniment to meat-based dishes.

By Master Chef Gianluca Deiana Abis