Polenta taragna 2

10504 POLENTA TARAGNA 4/6 PEOPLE INGREDIENTS 150 g yellow flour 350 g buckwheat flour, a quart and a half of water, salt, 100 g butter, 100 g of cheese valtellinese (or bel paese or fontina) time: 1 hour RUN TIME: medium-easy Pour with rain the two types of flour in salt water which you have brought to a boil in pot or in a suitable pot and to which you have added half the butter; the two qualities of flour should alternate between them in portions of a handful of yellow and two to saraceno.

Having incorporated all the flour, continue cooking for 30 minutes, stirring continuously.

Add the remaining butter and allow other 20 minutes, stirring constantly.

Add the diced cheese.

Keep the polenta on the fire for a few minutes, then levatela, reflect on the cutting board for serving steaming hot and cut into slices.

In the dark mass of polenta you will see some small pieces of cheese completely melted.