• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Polenta Taragna Alla Valtellinese

  • Recipe Submitted by on

Category: Side Dishes

 Ingredients List

  • 3 1/2 c Water
  • 1/2 ts Salt
  • 1 c Polenta Taragna
  • 6 tb Unsalted butter, cut into
  • -pieces
  • 4 oz Tallegio cheese, sliced
  • Freshly ground black pepper,
  • -to taste


Bring the water and salt to a boil in a large saucepan. Reduce the heat to
moderately low so that the water comes to a simmer.

Begin pouring in the polenta taragna by the handful, in a thin stream, very
slowly, and stir constantly with a long handled wooden spoon to avoid
lumps. Keep the mixture at a bare simmer and stir fre quently. (It is not
necessary to stir constantly if the polenta is cooked on low heat.) After
all the polenta is added, stir in 3 tablespoons of the butter and cook the
polenta for 20 to 25 minutes. As it cooks, the polenta will thicken
considerable; just keep stirring, and crush against the side of the pan any
lumps that might form. The polenta is done when it comes away effortlessly
from the s ides of the pan.

Remove the pan from the heat and stir in half of the cheese, the remaining
3 tablespoons butter, and pepper. Season to taste. Add remaining cheese and
stir quickly, leaving some of the cheese unmelte d. Transfer the polenta to
a serving platter and serve immediately.

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