Flours
The recipe:
Polenta taragna
Immerse yourself in the irresistible taste of tradition and discover the flavor of authentic Valtellinese polenta.
Difficulty:
Preparation time:
5 minutes
Cooking time:
60 minutes
Cook it with...
Mixed Flour for Taragna Polenta
Product obtained from the blending of corn flour and whole buckwheat flour.
Discover the productIngredients for 4 people:
- 2 liters of water Salt
- 500 g of mixed flour for polenta taragna
- 250 g of butter
- 500 g of semi-fat cheese
Preparation:
In a large pot, bring 2 liters of water to a boil, add salt, and gradually sprinkle in 500 g of flour, stirring constantly to prevent lumps from forming. Cook for about 45/60 minutes, stirring regularly. Towards the end of cooking, while keeping the polenta on the heat, add 250 g of butter and 500 g of semi-fat cheese to taste, stirring for a few more minutes until they melt and incorporate. Serve hot.
Discover the other recipes:
Buckwheat Pasta
Buckwheat Fusilli with Squid
Pizzoccheri della Valtellina P.G.I.
Pizzoccheri with Bresaola and Savoy Cabbage
Pizzoccheri della Valtellina P.G.I.
