Polenta Taragna

This uses a mixture of two types of flour, maize and buckwheat, which the inhabitants of Valtellina, a valley in Lombardy, prefer to plain polenta. It is very tasty but requires a longer cooking time than standard polenta. If you cannot find the ready-mixed flour you can make it yourself, mixing 45 g (1½ oz) yellow polenta with every 100 g (3½ oz) buckwheat flour.