A typical Valtellina dish, the polenta taragna originates its name from the word “calibrate”, and “mix”. And indeed, during its preparation it is necessary to “calibrate” the time, in order to prevent it from sticking on the bottom of the pot. It goes well with local salami, like sausages and liver mortadella. The cheeses used in this preparation are usually Valtellina Casera and Bitto.
Region: Valtellina – Lombardia
Serving: 4/6 people
Cook. Time: 50 minutes
Prep. Time: 10 minutes
- 4 liters of water
- 600 kg. Buckwheat flour
- 400 gr. corneal flour
- 300 gr. of butter
- 600 gr. cheese “Casera” PDO
- Salt as needed
Boil water in a large pot and add salt. Pour the flour a little at a time, mixing and whisking with water till you get a smooth mixture.
When the mixture starts to get pretty consistent, start vigorously stirring with a wooden spoon and go on without ever leaving the polenta.
When on the bottom and sides a “crust” is formed, which the mixture comes off easily from, the polenta is cooked (it will take about 50 minutes).
Before removing from heat, add the butter and cheese cut into cubes. Cook for another 5 minutes and serve hot.
Recommended wine: Wine Valtellina Superiore Sassella Riserva DOCG