Polenta Taragna

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Servings: 4 Difficulty: Intermediate
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Rich, creamy Northern Italian polenta blended with buckwheat and melted cheese
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Polenta Taragna is a hearty, rustic dish hailing from the Alpine regions of Northern Italy, specifically Lombardy and Piedmont. Unlike standard polenta, this version blends cornmeal with buckwheat flour, giving it a distinctive dark gray hue and a nutty, earthy depth. The true magic happens when generous amounts of butter and rich, melting cheeses like Fontina or Crescenza are stirred into the thick mixture, creating a luxuriously creamy texture that stands on its own. It serves as a comforting side dish perfect for pairing with roasted meats, braised sausages, or mushroom ragù. While traditionally made with dairy, this recipe can be adapted for vegan diets using plant-based butter and cheese alternatives, making it a versatile option for weeknight dinners or cozy weekend gatherings.

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Polenta Taragna

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 434.4

Description

Polenta Taragna is a hearty, rustic dish hailing from the Alpine regions of Northern Italy, specifically Lombardy and Piedmont. Unlike standard polenta, this version blends cornmeal with buckwheat flour, giving it a distinctive dark gray hue and a nutty, earthy depth. The true magic happens when generous amounts of butter and rich, melting cheeses like Fontina or Crescenza are stirred into the thick mixture, creating a luxuriously creamy texture that stands on its own. It serves as a comforting side dish perfect for pairing with roasted meats, braised sausages, or mushroom rag&# 195;¹. While traditionally made with dairy, this recipe can be adapted for vegan diets using plant-based butter and cheese alternatives, making it a versatile option for weeknight dinners or cozy weekend gatherings.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC).
  2. In a small bowl, mix the polenta (cornmeal) and buckwheat flour together until well combined.
  3. In a 6-quart heavy-bottomed saucepan, bring 8 cups of water to a rolling boil over high heat. Add salt if desired.
  4. Slowly drizzle the mixed flours into the boiling water while whisking constantly and vigorously to prevent lumps from forming.
  5. Once all the flour is incorporated, reduce the heat to low. Switch from a whisk to a wooden spoon.
  6. Stir continuously and cook the polenta for about 30-40 minutes, or until it thickens significantly and pulls away from the sides of the pan, resembling a thick, smooth paste.
  7. Remove the pan from the heat. Stir in 1/2 cup of butter and the Crescenza (or Fontina/Gouda) cheese until fully melted and creamy.
  8. Butter an oven-proof baking dish with the remaining 3 tablespoons of butter.
  9. Pour the finished polenta into the prepared baking dish and smooth the top.
  10. Place the dish in the preheated oven for 8 to 10 minutes to warm through and set slightly.
  11. Remove from the oven and serve immediately while hot and creamy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 434.4kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 19.2mg1%
Total Carbohydrate 90.0g30%
Dietary Fiber 8.8g36%
Sugars 2.9g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: polenta, taragna, italian, buckwheat, cornmeal, cheese, creamy, comfort food, side dish, rustic, alpine, lombardy, vegetarian, vegan option, butter, fontina, gouda, warm, easy, dinner party
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