Polenta Taragna

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.

Nutrition · per serving

566kcal

20gProtein

53gCarbs

31gFat

5gFiber

2 servings

Ingredients

6 items

Polenta base

water750 ml

fine salt6 g

instant polenta flour120 g

buckwheat flour60 g

Mantecatura

Taleggio, rind removed and cut into small cubes120 g

unsalted butter30 g

Tips

•Using instant polenta keeps the dish within 30 minutes; traditional coarse taragna takes much longer.
•If Taleggio is very ripe, chill it briefly before cubing so it is easier to handle.
•A heavy pot and frequent stirring are important because the buckwheat component makes the polenta catch more easily.
•Serve as a main course with sauteed mushrooms or as a side for braised greens.
•If the polenta becomes too firm before serving, loosen it with 1 to 2 tablespoons of hot water and stir vigorously.

Steps

1
Bring the water to a lively simmer in a medium heavy-bottomed pot. Add the fine salt. Mix the instant polenta flour and buckwheat flour together in a bowl so they disperse evenly when added.
750 ml water6 g fine salt120 g instant polenta flour60 g buckwheat flour
2
Lower the heat to medium-low and rain in the flour mixture very gradually, whisking constantly to prevent lumps. Once all the flour is incorporated, switch to a wooden spoon or sturdy spatula and cook, stirring frequently and scraping the bottom and corners of the pot, until the polenta is thick, smooth, and pulls slightly from the sides, about 12 to 15 minutes. If it tightens too quickly, add a splash of hot water.
120 g instant polenta flour60 g buckwheat flour
3
Reduce the heat to very low. Add the butter and stir until fully melted and absorbed. Add the Taleggio a handful at a time, stirring each addition in before adding more, until the polenta becomes glossy, stretchy, and richly creamy. Do not let it boil hard at this stage or the cheese can turn greasy.
30 g unsalted butter120 g Taleggio, rind removed and cut into small cubes
4
Cook for 1 to 2 minutes more, stirring vigorously, until the cheese is fully melted and the texture is thick but spoonable. Taste and adjust with a pinch more salt only if needed; Taleggio is naturally salty.
5
Serve immediately in warm bowls while soft and flowing. For the best texture, do not hold it long on the heat, as taragna firms up quickly as it cools.

Origin & History

Polenta Taragna comes from the alpine areas of Lombardy, especially the Bergamo and Valtellina regions, where buckwheat was widely cultivated in poorer mountain soils. Unlike plain polenta, taragna is enriched with local mountain cheeses and butter, making it a heartier and more luxurious cold-weather dish.

italian polenta buckwheat vegetarian cheese comfort-food stovetop

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Polenta Taragna

Steps

Bring the water to a lively simmer in a medium heavy-bottomed pot. Add the fine salt. Mix the instant polenta flour and buckwheat flour together in a bowl so they disperse evenly when added.

750 ml water6 g fine salt120 g instant polenta flour60 g buckwheat flour

Lower the heat to medium-low and rain in the flour mixture very gradually, whisking constantly to prevent lumps. Once all the flour is incorporated, switch to a wooden spoon or sturdy spatula and cook, stirring frequently and scraping the bottom and corners of the pot, until the polenta is thick, smooth, and pulls slightly from the sides, about 12 to 15 minutes. If it tightens too quickly, add a splash of hot water.

120 g instant polenta flour60 g buckwheat flour

Reduce the heat to very low. Add the butter and stir until fully melted and absorbed. Add the Taleggio a handful at a time, stirring each addition in before adding more, until the polenta becomes glossy, stretchy, and richly creamy. Do not let it boil hard at this stage or the cheese can turn greasy.

30 g unsalted butter120 g Taleggio, rind removed and cut into small cubes

Cook for 1 to 2 minutes more, stirring vigorously, until the cheese is fully melted and the texture is thick but spoonable. Taste and adjust with a pinch more salt only if needed; Taleggio is naturally salty.

Serve immediately in warm bowls while soft and flowing. For the best texture, do not hold it long on the heat, as taragna firms up quickly as it cools.

Origin & History