Dish

Polenta taragna della Valchiavenna

Taragna Polenta from Valchiavenna

To make polenta taragna della Valchiavenna, cornmeal and buckwheat flour are slowly cooked in water or broth until it thickens. It is then seasoned with salt and butter or olive oil. The polenta can be served soft or allowed to cool and then sliced and grilled or fried. It is often served with cheese or meat.

European cuisine› Mediterranean cuisine› Italian cuisine

Porridge

Origins and history

Polenta has been a staple in Italian cuisine for centuries. It was originally made from other grains such as spelt or barley, but cornmeal became the most popular grain for polenta in the 16th century.

Dietary considerations

Polenta taragna della Valchiavenna is gluten-free and suitable for those with celiac disease or gluten intolerance. It is also a good source of complex carbohydrates.

Variations

There are many variations of polenta taragna della Valchiavenna, some of which include the addition of cheese, herbs, or vegetables. Some recipes also call for the use of milk or cream instead of water or broth.

Presentation and garnishing

Polenta taragna della Valchiavenna can be served in a bowl or on a plate. It can be garnished with fresh herbs or grated cheese.

Tips & Tricks

To prevent lumps from forming in the polenta, it is important to whisk the cornmeal and buckwheat flour into the water or broth slowly and continuously.