📝 About This Recipe
Hailing from the rugged mountains of Valtellina and Bergamo, Polenta Taragna is a soul-warming masterpiece that blends golden cornmeal with nutty buckwheat. Unlike its purely yellow cousin, this 'taragna' (named after the 'tarai' stirring stick) is dark, earthy, and enriched with incredible amounts of alpine butter and melting cheeses. It is the ultimate comfort food, offering a complex texture and a rich, savory depth that captures the essence of Northern Italian hospitality.
🥗 Ingredients
The Grains
- 300 grams Coarse Yellow Cornmeal (Bramata) (high-quality stone-ground preferred)
- 200 grams Buckwheat Flour (dark, toasted variety for authentic flavor)
The Liquid Base
- 2 liters Water (filtered water is best)
- 1.5 tablespoons Fine Sea Salt (adjust to taste)
The Alpine Enrichments
- 150 grams Unsalted Butter (high-quality European style, cubed)
- 250 grams Valtellina Casera Cheese (cubed; substitute with Fontina or young Gruyère if unavailable)
- 150 grams Bitto Cheese (cubed; substitute with Taleggio for extra creaminess)
- 50 grams Parmigiano Reggiano (freshly grated)
For the Topping (Optional Burro Versato)
- 50 grams Unsalted Butter (for browning)
- 6-8 pieces Fresh Sage Leaves (whole leaves)
- 1 clove Garlic (smashed)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot (ideally a traditional copper 'paiolo' or a Dutch oven), bring 2 liters of water to a rolling boil over medium-high heat.
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2
Once boiling, add the sea salt. In a separate bowl, whisk together the cornmeal and buckwheat flour until thoroughly combined.
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3
Reduce the heat to medium. Begin adding the flour mixture to the water in a very slow, steady stream, whisking constantly with your other hand to prevent any lumps from forming.
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4
Continue whisking until the mixture begins to thicken and bubble slightly. Switch from a whisk to a sturdy long-handled wooden spoon.
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5
Lower the heat to a gentle simmer. You want to see the occasional 'plop' of a bubble, but it shouldn't be aggressive.
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6
Cook the polenta for approximately 45-50 minutes. Stir frequently—every few minutes—scraping the bottom and sides to ensure it doesn't burn. The polenta is ready when it pulls away easily from the sides of the pot.
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7
While the polenta cooks, prepare your cheeses by cutting the Casera and Bitto into small 1/2-inch cubes. This ensures they melt evenly and quickly.
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8
About 5 minutes before the polenta is finished, prepare the 'burro versato' if using: melt 50g of butter in a small skillet with the sage and garlic until the butter smells nutty and turns a light golden brown. Remove garlic and set aside.
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9
Once the polenta is thick and fully cooked, turn the heat to its lowest setting. Add the 150g of cubed butter and stir vigorously until completely incorporated.
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10
Add the cubed Casera and Bitto cheeses in three batches. Stir gently but thoroughly after each addition; you want some streaks of melted cheese rather than a perfectly smooth emulsion.
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11
Fold in the grated Parmigiano Reggiano and give one final, hearty stir. The texture should be stretchy and rich.
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12
Immediately pour the polenta onto a large wooden board or into individual warmed bowls. Drizzle with the hot sage-infused brown butter and serve immediately while the cheese is stringy.
💡 Chef's Tips
Always use a heavy-bottomed pot; the thick base prevents the buckwheat from scorching during the long cook time. If the polenta becomes too thick to stir before the 45 minutes are up, whisk in a half-cup of boiling water to loosen it. Don't rush the cooking; buckwheat needs time to hydrate properly to lose its 'gritty' texture and become silky. For the most authentic flavor, look for 'Bramata' cornmeal, which has a coarse grind that provides a superior bite. If you have leftovers, spread them in a pan, let them cool, and fry slices in butter the next day until crispy.
🍽️ Serving Suggestions
Pair with a robust Italian red wine like a Valtellina Superiore or a Nebbiolo to cut through the richness. Serve as a base for slow-cooked beef short ribs or a hearty wild mushroom ragu. Accompany with 'Salsiccia in Umido' (Italian sausages braised in tomato sauce and wine). Enjoy alongside a simple salad of bitter greens like radicchio or arugula with a sharp vinaigrette to balance the fats. Traditionally served with 'Bresaola' (cured beef) and pickled vegetables as a rustic mountain feast.