📝 About This Recipe
Hailing from the high mountain valleys of Lombardy, Polenta Taragna is a soul-warming celebration of buckwheat and alpine cheeses. Unlike standard yellow polenta, this version features a 'dark' blend of flours that imparts a nutty, earthy depth, which is then whipped into a decadent frenzy with copious amounts of butter and Fontina. It is a slow-cooked labor of love that transforms humble grains into a rich, stringy, and utterly comforting porridge perfect for cold winter nights.
🥗 Ingredients
The Grain Base
- 300 grams Coarse Yellow Cornmeal (Bramata) (stone-ground preferred)
- 200 grams Buckwheat Flour (Grano Saraceno) (dark, coarse variety)
- 2 liters Water (filtered)
- 1.5 tablespoons Fine Sea Salt
The 'Taragna' Enrichment
- 150 grams Unsalted Butter (high-quality European style, cubed)
- 300 grams Casera Cheese (or Fontina Val d'Aosta) (cubed, rind removed)
- 150 grams Bitto Cheese (or Gruyère/Taleggio) (cubed)
- 50 grams Parmigiano Reggiano (freshly grated)
Aromatic Finishing Touch
- 8-10 pieces Fresh Sage Leaves
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 pieces Garlic Cloves (smashed, for infusing butter)
👨🍳 Instructions
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1
In a heavy-bottomed copper pot (paiolo) or a thick Dutch oven, bring 2 liters of water to a rolling boil over medium-high heat.
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2
Add the sea salt to the water. In a separate bowl, whisk together the cornmeal and buckwheat flour until thoroughly combined.
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3
Reduce the heat to medium. Slowly rain the flour mixture into the water in a steady stream, whisking constantly with your other hand to prevent any lumps from forming.
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4
Once all the flour is incorporated and the mixture begins to thicken, switch from a whisk to a long-handled wooden spoon or a traditional 'cannella' (wooden stick).
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5
Lower the heat to a gentle simmer. You should see occasional 'volcanic' bubbles popping through the surface.
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6
Cook the polenta for 45-50 minutes, stirring frequently (every 4-5 minutes). Be sure to scrape the bottom and sides of the pot to prevent scorching.
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7
While the polenta cooks, melt 50g of the butter in a small skillet over medium heat. Add the sage leaves and smashed garlic, cooking until the butter is golden brown and fragrant. Set aside.
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8
Check the consistency of the polenta after 50 minutes; it should be thick, pulling away slightly from the sides of the pot, and the grain should feel tender rather than gritty.
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9
Reduce heat to the lowest setting. Begin adding the remaining 100g of cold butter, stirring vigorously until fully melted and emulsified.
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10
Add the cubed Casera and Bitto cheeses one handful at a time. This is the 'tarare' (mixing) phase from which the dish gets its name.
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11
Stir with energy until the cheese has completely melted into the grain, creating long, gooey 'strings' when the spoon is lifted.
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12
Fold in the grated Parmigiano Reggiano and the freshly cracked black pepper.
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13
Pour the infused sage and garlic butter (discarding the garlic) over the top of the polenta and give it one final, gentle swirl.
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14
Pour the polenta onto a large wooden board or into warmed shallow bowls and serve immediately while the cheese is at its peak silkiness.
💡 Chef's Tips
Always use a heavy-bottomed pot; copper is traditional, but cast iron or heavy stainless steel prevents the bottom from burning during the long cook time. Don't rush the process—the buckwheat needs the full 50 minutes to lose its raw taste and develop its signature nutty aroma. If the polenta becomes too thick to stir before the time is up, whisk in a half-cup of boiling water to loosen it. For the most authentic flavor, seek out Valtellina Casera cheese, but a mix of Fontina and young Gruyère is an excellent substitute. Always stir in one direction; traditionalists believe this develops the best texture and 'soul' in the grain.
🍽️ Serving Suggestions
Serve as a bed for slow-braised beef short ribs or 'Spezzatino' (Italian beef stew). Pair with grilled Luganega sausages or roasted venison for a true mountain feast. Enjoy with a glass of bold Valtellina Superiore or a tannic Nebbiolo to cut through the richness of the cheese. Accompany with a side of sautéed wild mushrooms and garlic for a vegetarian-friendly alpine experience. Leftovers can be cooled, sliced, and pan-fried in butter until crispy the next morning.