Best Polenta Taragna Alla Valtellinese Recipes

POLENTA TARAGNA WITH TALEGGIO AND RADICCHIO

Polenta Taragna with Taleggio and Radicchio image

Directly from the mountains surrounding Bergamo in Northern Italy, cornmeal polenta and ground buckwheat mix with buttery Taleggio cheese. Served piping hot with grilled radicchio, this is found on lunch menus around the Valtellina region. It's delicious served with grilled sausage and hearty red wine.

Provided by Buckwheat Queen

Categories Side Dish Grain Side Dish Recipes Polenta Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 ½ cups whole grain polenta
1 cup whole grain buckwheat flour
3 ½ cups water
1 cup vegetable broth
1 teaspoon salt
¼ cup unsalted butter, at room temperature, cubed
6 ounces Taleggio cheese at room temperature, cubed
1 large head radicchio
1 teaspoon olive oil

Steps:

Whisk polenta and buckwheat flour together in a bowl.
Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.

Nutrition Facts : Calories 665.2 calories, Carbohydrate 72.9 g, Cholesterol 84.8 mg, Fat 32.2 g, Fiber 8 g, Protein 24.3 g, SaturatedFat 17.4 g, Sodium 1616.4 mg, Sugar 5.7 g

POLENTA TARAGNA ALLA VALTELLINESE

Polenta Taragna alla Valtellinese image

Provided by Food Network

Time 40m

Yield 6 servings as a side dish

Number Of Ingredients 6

Ingredients

3 1/2 cups water
1/2 teaspoon salt
1 cup Polenta Taragna
6 tablespoons unsalted butter, cut into pieces
4 ounces Tallegio cheese, sliced
Freshly ground black pepper, to taste

Steps:

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 frequently. (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 sides 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 unmelted. Transfer the polenta to a serving platter and serve immediately.
Recommended Wine: 1991 Vintage Tunina, Jermann