Polenta Taragna is a deeply comforting northern Italian dish of cornmeal and buckwheat cooked into a rustic, earthy polenta, then enriched with butter and melting Taleggio. The result is creamy, elastic, and intensely savory, with the distinctive nuttiness of buckwheat balancing the rich cheese.

Tender strips of cuttlefish are gently braised in a glossy, inky sauce scented with onion, garlic, white wine, and a little tomato. Served over soft polenta, the dish is deep, marine, savory, and unmistakably Venetian.