![Polenta taragna](https://admin.pastificiodichiavenna.it/uploads/polenta_taragna_bis_x_ricetta_x_SEO_d558009c6c.jpg)
Flours
The recipe:
Polenta taragna
Immerse yourself in the irresistible taste of tradition and discover the flavor of authentic Valtellinese polenta.
Difficulty:
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
Preparation time:
![](https://pastificiodichiavenna.it/assets/ricette/preparation.png)
5 minutes
Cooking time:
![](https://pastificiodichiavenna.it/assets/ricette/cooking.png)
60 minutes
![Mixed Flour for Taragna Polenta](https://admin.pastificiodichiavenna.it/uploads/farina_polenta_taragna_8641591a2d.jpg)
Cook it with...
Mixed Flour for Taragna Polenta
Product obtained from the blending of corn flour and whole buckwheat flour.
Discover the productIngredients for 4 people:
- 2 liters of water Salt
- 500 g of mixed flour for polenta taragna
- 250 g of butter
- 500 g of semi-fat cheese
Preparation:
In a large pot, bring 2 liters of water to a boil, add salt, and gradually sprinkle in 500 g of flour, stirring constantly to prevent lumps from forming. Cook for about 45/60 minutes, stirring regularly. Towards the end of cooking, while keeping the polenta on the heat, add 250 g of butter and 500 g of semi-fat cheese to taste, stirring for a few more minutes until they melt and incorporate. Serve hot.
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