Polenta taragna

Sara Bertolina, Valfurva (Sondrio)

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
Recipes from Milan and Lombardy

By Slow Food

Published 2018

  • About

Ingredients

  • salt
  • 350 g coarsely ground buckwheat meal
  • 100 g butter

Method

Bring 2.5 litres of lightly salted water to a boil in a pot. Sprinkle in the buckwheat meal, whisking constantly to avoid lumps forming. When the mixture starts to thicken, lower the heat to the minimum and continue cooking for 1 hour 30 minutes. Right at the end, add the butter and stir in.

Remove from the heat. Stir in the cheese and transfer the polenta to a serving board before it h