Polenta Taragna

Lombardy · primo · serves 4 · 75 min total · easy

Valtellina's dark polenta — buckwheat mixed with corn, melted with mountain cheese. Eat it after a day in the snow.

Ingredients

• 200 g buckwheat flour
• 200 g corn polenta
• 1.5 L water
• 150 g butter
• 300 g Bitto or Casera cheese, cubed
• 1 tbsp salt

Method

1. Bring salted water to a boil. Slowly rain in buckwheat and corn flours, whisking constantly, no lumps.
2. Cook on low heat 50 minutes, stirring with a wooden spoon every 5 minutes.
3. Off heat, fold in cubed cheese and butter. Stir until they melt into dark, glossy ribbons.
4. Serve straight from the pot.

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