Polenta taragna
Instructions
Put a pot on the fire with 900 cl of cold water and bring to a boil.
When the boil then return to rain the flour and stir continuously for 90 minutes.
Combine the polenta, butter and continue cooking for another 10 minutes.
Add cheese cut into slices and stir for a few minutes, just enough to melt but dissolves into the polenta.
Polenta taragna can be brought to the table and eaten so or accompanied with luganeghe cooked on the griddle
Ingredients and dosing for 4 persons
- 250 g of buckwheat flour coarse ground
- 100 g of butter
- 100 g of scimut cheese of valtellina
- 1 handful of yellow flour
- Salt