World Flavors Cookbook

Polenta Taragna

A rich Bergamo-style polenta made with buckwheat flour and melted alpine cheese — thick, luxurious, and deeply satisfying.

Cuisine: Italy

Ingredients

• 200g coarse polenta flour
• 50g buckwheat flour (for taragna)
• 1.2L water
• 1 tsp salt
• 150g Taleggio or Fontina, diced
• 50g butter

Instructions

1. Bring salted water to boil.
2. Pour in polenta and buckwheat flour gradually, whisking constantly.
3. Reduce heat to low. Stir frequently for 40-50 minutes.
4. When very thick, stir in butter and diced cheese.
5. Mix until cheese is melted. Serve immediately.