Polenta Taragna

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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. 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.

Nutrition per serving

Notes

• •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.

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