Polenta Taragna Recipe

Name: Polenta Taragna Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: italian
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)

Nutrition Facts

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Creamy polenta made from cornmeal and buckwheat flour enriched with local cheese and butter. Silky-textured and deeply savory, a traditional Lombardy comfort dish.

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Nutrition & ingredients

Ingredients

4 SERVINGS

400 gpolenta taragna. — 2 ½ cup, or you can use ⅔ buckwheat flour + ⅓ cornmeal
2 lwater — 8½ cup
10 gsalt — coarse, ¾ tbsp
300 gCasera cheese — semi-fat, 10½ oz, or Bitto cheese or Fontina cheese or Branzi cheese or Taleggio cheese
125 gbutter — unsalted, 1 stick

Quantities update with the servings stepper.

Method

1h total

Read the method on Recipes from ItalySilvana Nava’s original page

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mainitalianvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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Nutrition Facts

Nutrition needs review

We couldn’t finish calculating nutrition after several attempts. Your recipe is saved and ready to cook.

Nutrition is estimated by Chive from the ingredients above, per serving.

Vitamins & minerals

Potassium: 568mg
Calcium: 601mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

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Recipe nutrition is shown as published or estimated from ingredients. Chive provides general information, not medical advice. For medical conditions, follow your doctor or registered dietitian.

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