Polenta Taragna con Formaggi
A rich Alpine polenta from Valtellina made with buckwheat flour and melted mountain cheeses — pure winter comfort.
Total time
50 min
Prep
5 min
Cook
45 min
Difficulty
easy
Cuisine
Italian
vegetariangluten-free
Ingredients
200gcoarse polenta
100gbuckwheat flour
1Lwater
500mlwhole milk
150gfontina cheese, cubed
100gtaleggio cheese, cubed
80gbutter
Instructions
1
Bring water and milk to boil with salt in a heavy pot.
2
Slowly whisk in polenta and buckwheat flour to avoid lumps.
3
Stir continuously over medium-low heat for 40 minutes until very thick.
4
Stir in butter until melted and incorporated.
5
Add cubed cheeses and stir vigorously until fully melted and stretchy.
6
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.
Calories
220
Protein
4.2g
Fat
20.3g
Carbs
6g
Fiber
0g
Sodium
56mg
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