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Polenta Taragna con Formaggi
A rich Alpine polenta from Valtellina made with buckwheat flour and melted mountain cheeses — pure winter comfort.
Ingredients
Instructions
Bring water and milk to boil with salt in a heavy pot.
Slowly whisk in polenta and buckwheat flour to avoid lumps.
Stir continuously over medium-low heat for 40 minutes until very thick.
Stir in butter until melted and incorporated.
Add cubed cheeses and stir vigorously until fully melted and stretchy.
Serve immediately in deep bowls.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
