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Classic Polenta Taragna
Traditional dish · Italian
A hearty and traditional polenta from the Lombardy region of Italy, made with a blend of cornmeal and buckwheat flour, enriched with cheese. It's a rustic and comforting dish.
Ingredients
- Coarse cornmeal1 cup
- Buckwheat flour1/2 cup
- Water5 cups
- Salt1 teaspoon
- Butter4 tablespoons
- Fontina cheese6 oz, grated
- Parmesan cheese2 oz, grated
Steps
- 1
In a large, heavy-bottomed pot, bring the water and salt to a rolling boil.
- 2
Gradually whisk in the cornmeal and buckwheat flour, ensuring no lumps form.
- 3
Reduce heat to low and simmer, stirring frequently with a wooden spoon to prevent sticking, for about 40-50 minutes, or until the polenta is thick and tender.
- 4
Stir in the butter until melted.
- 5
Remove from heat and stir in the grated Fontina and Parmesan cheeses until fully melted and incorporated.
- 6
Serve immediately in bowls, optionally garnished with more cheese or fresh herbs.
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