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Dark buckwheat polenta taragna mounded on a wooden board with melted cheese strands and a pat of butter on top

Creamy Buckwheat Polenta Taragna, Valtellina Style

Buckwheat and cornmeal polenta stirred for 45 to 50 minutes, then finished with butter and cubed Casera cheese until dense and stringy.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Side Dish
Cuisine: Italian (Northern Italy)
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1.5 l water
  • 10 g coarse sea salt about 2 tsp
  • 350 g buckwheat flour fine grind
  • 150 g fine yellow cornmeal
  • 80 g unsalted butter cubed
  • 200 g Casera cheese cubed, or substitute Fontina

Method
 

  1. Bring the water and salt to a boil in a 28 cm / 11-inch heavy-bottomed pot.
  2. Combine the buckwheat flour and cornmeal in a bowl and whisk together so they're evenly mixed.
  3. Reduce the heat so the water is at a gentle simmer, around 90 C / 195 F. Add the flour mixture in a slow, steady stream, whisking constantly to stop lumps forming.
  4. Once the mixture starts to thicken, switch to a wooden spoon or tarello. Stir continuously, scraping the bottom and sides of the pot, for 45 to 50 minutes over low heat.
  5. The polenta is done when it pulls away cleanly from the sides of the pot and a spoon can stand upright in it without falling.
  6. Remove the pot from the heat. Add the cubed butter and cheese, stirring until fully melted and the polenta looks glossy with long cheese strands running through it.
  7. Pour the polenta onto a wooden board or large platter, spreading it into a mound about 3 cm / 1-inch thick.
  8. Let it rest for 5 minutes to firm up slightly, then slice or spoon into portions and serve warm.

Notes

  • Stir constantly once the flour goes in, it scorches quickly if left unattended.
  • Add cheese off the heat so it melts into strands instead of turning stringy and tough.
  • Use a heavy-bottomed pot, thin pots hot-spot and burn the bottom layer.
  • Let the poured polenta rest 5 minutes before slicing, it firms up as it cools.