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A rustic plate of polenta taragna served hot with sautéed mushrooms and grilled sausages on a wooden board.

Polenta Taragna (Lombardy Buckwheat Polenta)

This rustic Polenta Taragna from Lombardy blends buckwheat and cornmeal for a creamy, nutty base melted with butter and mountain cheese. Slowly stirred to perfection, it’s comforting, rich, and perfect alongside sausages, braised meats, or buttery mushrooms.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Hearty Side Dish, Main Course
Cuisine: Lombardy, Traditional Italian, Venetian (Northern Italy)
Calories: 480
Ingredients Method Notes

Ingredients
  

For 4 servings:
  • 400 g about 2½ cups flour mix (2 parts buckwheat flour, 1 part cornmeal)
  • 2 liters about 8½ cups water
  • 10 g about 2 tsp coarse salt
  • 300 g semi-fat cheese Casera DOP preferred; or Bitto, Fontina, Branzi, or Taleggio
  • 125 g 1 stick unsalted butter
Optional for serving:
  • Pan-fried sausages or sautéed mushrooms

Method
 

Boil the water
  1. Bring 2 liters of water to a boil in a heavy-bottomed or copper pot. Add coarse salt.
Add the flour mix
  1. Gradually whisk in 400 g of the flour blend (2:1 buckwheat to cornmeal) while the water simmers. Whisk until smooth and lump-free.
Simmer and stir
  1. Lower the heat to a gentle simmer. Switch to a long wooden spoon. Stir steadily every 2–3 minutes for about 50–60 minutes.
Prepare cheese and butter
  1. While it cooks, cut 300 g of cheese and 125 g of butter into small pieces.
Add cheese and butter
  1. About 10 minutes before the end, stir in the cheese first, then the butter. Mix until melted and glossy.
Rest and serve
  1. Turn off the heat, let it rest for 5 minutes, and serve hot. It should be creamy yet firm enough to hold shape on the plate.
Serving suggestion
  1. Top with extra butter or serve with sausages, braised meat, or sautéed mushrooms.

Notes

  • Use two-thirds buckwheat flour to one-third cornmeal for the classic earthy flavor and darker color.
  • Stirring often is the secret—slow and steady gives you the glossy, creamy texture.
  • Casera DOP cheese gives authentic flavor, but Fontina or Bitto melt beautifully too.
  • A heavy-bottomed or copper pot helps prevent sticking and ensures even heat.
  • Leftovers keep well; reheat gently with a splash of water or milk.