I learned how to cook Polenta Taragna from my now deceased grandmother who was born and raised in a little town Valtellina, named Postalesio. I use about 1 part coarse ground buckwheat flour to 3 parts coarse ground corn meal and a little salt. I boil it for about 50 minutes, in a medium size thick saucepan, stirring with a large flat wooden salad spoon. I cook until it is almost solid, adding some cubes of butter along the way. When done I add, large chunks of muenster cheese, remove it from heat and stir enough to make the cheese "stringy". I then dump it out onto a large serving dish and it normally stays round. I then dress it with butter cooked mushrooms and serve. I then "burn" some butter and spoon the butter onto each serving for each guest. I usually also serve italian sausage. It is always a big hit. I cook it with a gas stove. My grandmother used an old wood burning stove with holes in the top for a black round bottom pan. I have also visited Valtellina and eaten plenty of polenta there.
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In Print This Week:
Jan 19, 2017
vol XXVIII issue 3
The North Coast Journal Weekly
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