Polenta taragna Polenta and squid with sauce

There polenta taragna it is a real specialty very widespread in the upper Lombardy, especially in the valleys of Bergamo and in Valtellina. It differs from the classic yellow polenta both in the use of different flours, and in being enriched with milk, butter and cheese. His darker color it is in fact given by the mix of buckwheat flour – which prevails in proportion – and of corn. It has a racy texture and it is very substantial.

Depending on where you eat it, polenta taragna can have it different versions, given mainly by the variety of cheese used. For example, in Valtellina the use of Casera DOP is very widespread, while the recipe we present comes from Val Brembana, made for us by chef Nicola Ponzi of the Residence K2 di Foppolo, one of the flagships of the menu.

Here the cheese used is the I formed de Mut, which has held the DOP certification since 1996: characteristic of a small area located in the park of the Western Orobie Alps, it is a very aromatic cow’s milk cheese. Always remaining in the Orobie, you can also use the Branzi cheese, one of the oldest and most typical.

OTHER TASTY RECIPES: Risotto with cranberries, Casoncelli

Preparation time
20 min
Cooking time

45 min – 60 min



How to prepare: Polenta taragna

Preparation of Polenta taragna - Phase 1

Preparation of Polenta taragna - Phase 1

Start preparing the polenta taragna by putting water, milk and salt in a saucepan or cauldron. Once it comes to a boil, add the flours and cook, stirring with a whisk for about 40-45 minutes. Slice the cheese into cubes and melt the butter with the sage in a saucepan.

Preparation of Polenta taragna - Phase 2

Preparation of Polenta taragna - Phase 2

Remove the sage and pour the melted butter. Add the cheese while continuing to mix in order to make it melt completely. The result must be streamlined.

Preparation of Polenta taragna - Phase 3

The polenta taragna is ready to be served.


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