Recipes from Italy · by Silvana Nava★ 5.0 (2)
Polenta Taragna Recipe
NUTRITION · PER SERVING60M COOK
CAL 49%·PRO 53%
CARBS 116G48% OF CAL
12G FIBER5G SUGAR100G OTHER
FAT 48G44% OF CAL
27G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta made from cornmeal and buckwheat flour enriched with local cheese and butter. Silky-textured and deeply savory, a traditional Lombardy comfort dish.
mainitalianvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 60M
CAL 49%·PRO 53%
CARBS 116G48% OF CAL
12G FIBER5G SUGAR100G OTHER
FAT 48G44% OF CAL
27G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 1479mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 568mg
- Calcium
- 601mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.