This easy, northern Italian dish historically makes use of a corn/buckwheat polenta mix, giving the completed dish a stronger, earthier style. Fortunately, it is out there on-line. What’s a lot trickier to seek out is the right cheese, even in a lot of Italy. Usually, fontina might be the closest substitute.
Polenta Taragna | Tacky Italian Buckwheat Polenta Recipe
Watch the Pasta Grammar video the place we make this recipe right here:
Serves 3-4.
For this recipe, you will want:
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Salt
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1 1/2 cup (250g) taragna polenta
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2 tbsp. (30g) unsalted butter
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8.5 oz. (250g) cubed fontina cheese, or to style
Prepare dinner the polenta as directed on the bundle, being certain to salt the boiling water generously. After the polenta has been cooking for about 25 minutes, stir within the butter and proceed to cook dinner.
Then, 10 minutes earlier than the polenta is completed, stir within the fontina cheese.
That is it! After the polenta has absolutely cooked, serve it heat. Buon appetito!
