Polenta Taragna is an Italian traditional recipe of Valtellina in Lombardy.


Its name derives from “tarel” that is the name of the long stick traditionally used to stir the polenta in a pot of copper.


Polenta Taragna is a mixture of maize yellow flour and buckwheat flour that gives it the typical dark color.


it takes about 40 minutes to cook in order to obtain a polenta with firm consistency but if you want obtain a consistency more soft you can cook it for less time or you can add some more water.


Absolutely exquisite if you add some gorgonzola cheese to it!