📝 About This Recipe
Hailing from the high mountain valleys of Valtellina and Bergamo, Polenta Taragna is a robust, nutty masterpiece that elevates humble grains into a luxurious feast. Unlike standard yellow polenta, this version uses a signature blend of buckwheat and cornmeal, creating a dark, speckled porridge that is 'tarata' (stirred) with copious amounts of alpine butter and melting cheeses. It is the ultimate comfort food—earthy, deeply savory, and incredibly satisfying on a cold winter evening.
🥗 Ingredients
The Grain Blend
- 150 grams Buckwheat flour (coarsely ground/stone-ground preferred)
- 350 grams Yellow cornmeal (bramata or coarse grind)
The Cooking Liquid
- 2 liters Water (fresh, filtered water)
- 1 tablespoon Sea salt (fine grain)
The Alpine Enrichments
- 300 grams Casera or Fontina cheese (cubed, rinds removed)
- 100 grams Bitto or Gruyère cheese (cubed or shredded)
- 150 grams Unsalted butter (high quality, cut into cubes)
- 50 grams Parmigiano-Reggiano (freshly grated)
Aromatic Finish (Optional)
- 6-8 pieces Fresh sage leaves (whole)
- 1 piece Garlic clove (smashed)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 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 the water boils, add the sea salt. In a separate bowl, whisk together the buckwheat flour and the cornmeal to ensure an even distribution of the grains.
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3
Reduce the heat to medium. Begin adding the flour blend 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 (a 'cannella').
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5
Lower the heat to a simmer. You want a slow 'glup-glup' sound as it cooks. Cover the pot loosely to prevent splattering, but stay close.
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6
Cook the polenta for at least 45 to 50 minutes. Every 5 minutes, give it a vigorous stir, scraping the bottom and sides of the pot to ensure it doesn't burn.
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7
While the polenta cooks, prepare your cheeses by cutting them into 1-cm cubes. This ensures they melt evenly and create those signature 'stringy' pulls.
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8
In a small skillet, melt 50g of the butter with the sage leaves and smashed garlic over low heat until the butter is slightly browned and fragrant. Remove the garlic and set the sage butter aside.
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9
After 50 minutes, the polenta should be thick and pull away easily from the sides of the pot. It will have a deep, earthy aroma.
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10
Begin the 'tarata' (the mixing phase). Add the remaining 100g of cold butter cubes and stir vigorously until fully incorporated.
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11
Add the cubed Casera and Bitto cheeses one handful at a time. Stir with energy; the goal is to have the cheese partially melted but still visible in delicious, gooey streaks.
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12
Fold in the grated Parmigiano-Reggiano and the prepared sage butter. Season with a generous crack of black pepper.
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13
Give it one final, powerful stir. The texture should be velvety, rich, and thick enough to hold its shape on a wooden board.
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14
Pour the polenta out onto a large wooden serving board or into a warmed communal bowl. Serve immediately while the cheese is at its stretchiest.
💡 Chef's Tips
Use stone-ground buckwheat for the best texture; pre-mixed 'Taragna' flour is available, but mixing your own allows for better flavor control. If the polenta becomes too thick to stir before the 45-minute mark, add a splash of boiling water to loosen it. Don't skimp on the stirring; the friction helps develop the structure and ensures a smooth, non-gritty mouthfeel. If you can't find Valtellina Casera cheese, a mix of young Fontina and a touch of Taleggio makes an excellent substitute. To clean the pot easily afterward, soak it in cold water overnight; the dried polenta will peel right off.
🍽️ Serving Suggestions
Serve as a main course alongside slow-braised beef short ribs or 'Spezzatino' (Italian beef stew). Pair with sautéed wild mushrooms and a drizzle of truffle oil for a vegetarian mountain feast. Accompany with a glass of bold red wine from the Valtellina region, such as a Nebbiolo (Sassella or Inferno). Serve with a side of roasted Italian sausages and garlicky sautéed kale or chard. Leftovers can be sliced, fried in butter the next day, and topped with an over-easy egg.