Polenta Taragna Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
4
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Calories
465 kcal
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Course
Main Course
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Cuisine
Italian
Polenta Taragna Recipe
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Polenta Taragna is a typical dish of Valtellina, a mountainous region of Lombardy. In this preparation they mix yellow cornmeal with buckwheat flour (usually ⅔ buckwheat and ⅓ cornmeal). Then, while cooking the polenta, they add local cheese and butter. The result is a polenta with a silky texture and irresistible creaminess.The name "taragna" comes from the Valtellina dialect "tarare" ("girare, mescolare" in Italian, "to stir" in English). In fact, during the preparation, the polenta is stirred constantly with a wooden tool called "tarai" or "tarel" to prevent it from sticking to the copper pot ("paiolo") hanging in the fireplace.
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Ingredients
- 400 g polenta taragna. 2 ½ cup, or you can use ⅔ buckwheat flour + ⅓ cornmeal
- 2 liters water 8 ½ cups
- 10 grams salt ~¾ tablespoon, coarse
- 300 g cheese 10,5 0z, semi-fat, Casera, Bitto, Fontina, Branzi, Taleggio
- 125 g butter ~1 stick, unsulted
Instructions
- Bring 2 liters (8 ½ cups) of water to a boil in a heavy-bottomed or copper polenta pot. When it boils, reduce the heat to low and add 10 grams (~¾ tablespoon) of coarse salt. Then slowly pour in the 400 grams (2 ½ cups) of polenta taragna flour, stirring quickly with a whisk.
- When the water has taken up all the polenta, start stirring with a wooden spoon. Cook for about 50 minutes/1 hour.
- While the polenta is cooking, remove the rind from the cheese and cut it into small pieces. Cut the butter into pieces as well. 10 minutes before the end of cooking, add the cheese first and then the butter.
- Stir until the cheese and butter have melted and incorporated. Turn off the heat and let stand 5 minutes. Pour the polenta taragna into a large bowl or serving dish and serve piping hot accompanied by my delicious Brasato al Barolo or Spezzatino with Mushrooms.
Notes
- Step ONE is perhaps the most important for a successful polenta taragna. If you keep the heat low, add the flour slowly, and stir quickly with a whisk (NOT a spoon, a WHISK), no lumps will form in the polenta.
- You must stir the polenta taragna frequently, at least every 2-3 minutes. The polenta cooking this long will stick to the pot, especially to the bottom. This is fine. It will be even tastier!
- Step ONE is perhaps the most important for a successful polenta taragna. If you keep the heat low, add the flour slowly, and stir quickly with a whisk (NOT a spoon, a WHISK), no lumps will form in the polenta.
- You must stir the polenta taragna frequently, at least every 2-3 minutes. The polenta cooking this long will stick to the pot, especially to the bottom. This is fine. It will be even tastier!
Nutrition Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
0.02g
(0%)
Protein
19g
(38%)
Fat
44g
(68%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
1570mg
(65%)
Potassium
8mg
(0%)
Sugar
0.02g
(0%)
Vitamin A
781IU
(16%)
Calcium
559mg
(56%)
Iron
0.01mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 0.02g | 0% |
| Protein | 19g | 38% |
| Fat | 44g | 68% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 1570mg | 65% |
| Potassium | 8mg | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 781IU | 16% |
| Calcium | 559mg | 56% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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