Polenta Taragna

Name: Polenta Taragna (Buckwheat Polenta with Sausage and Gorgonzola)
Yield: Serves 8 as a main
Cuisine: Italian
Ingredients: 400 g Italian pork sausage meat; 150 g Grana Padano, freshly grated; 1 tablespoon fine salt; 100 g unsalted butter; 1 handful sage, leaves picked; 2.5 litres water; 200 g gorgonzola; 600 g buckwheat polenta

Buckwheat Polenta with Sausage and Gorgonzola

Preparation info

Serves
8
as a main

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

On the first day we were in Lombardy to research this book, I took Roberta and Franz up to the hunting lodge owned by my family friends Elsa and Tulio, where Elsa and my mum made this polenta over an open fire in the garden. Cooked like this, or even in a copper pot over a wood fire in the house, which Mamma did when I was growing up, the polenta takes on a subtle smokiness. This is the traditional way and gives the best flavour. This type of polenta