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    Home » Polenta

    Polenta Taragna: The Authentic Northern Italian Recipe

    Published: Dec 15, 2023 · Modified: Jun 11, 2025 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Polenta Taragna is a typical dish of Valtellina, a mountainous region of Lombardy. In this preparation they mix yellow cornmeal with buckwheat flour (usually ⅔ buckwheat and ⅓ cornmeal). Then, while cooking the polenta, they add local cheese and butter. The result is a polenta with a silky texture and irresistible creaminess.

    The name "taragna" comes from the Valtellina dialect "tarare" ("girare, mescolare" in Italian, "to stir" in English). In fact, during the preparation, the polenta is stirred constantly with a wooden tool called "tarai" or "tarel" to prevent it from sticking to the copper pot ("paiolo") hanging in the fireplace.

    polenta taragna - 2

    You can enjoy the hot, stringy polenta taragna on its own, as a main course, or as an accompaniment to sausages and meat. It's a very rich and definitely hearty dish, suitable for the winter season or perhaps after a long hike in the mountains.

    Buckwheat is a completely gluten-free, often used in typical Italian mountain recipes. Such as the famous Pizzoccheri from Valtellina or the Buckwheat Cake typical of Trentino Alto Adige.

    The presence of buckwheat is responsible for the typical dark color and pleasant rustic nutty taste of Taragna polenta. The cheese traditionally used for Taragna is Valtellina Casera. This is a very local cheese, but as we will see, if you cannot find it, you can substitute it with other typical Italian cheeses with a semi-hard texture, such as Bitto, Fontina or Branzi. Many people use Taleggio cheese.

    Find out how to make the authentic Italian polenta taragna recipe by following my step-by-step instructions! You will enjoy a genuine polenta taragna like that of the mountain huts of Valtellina!

    Jump to:
    • Ingredients
    • Kitchen Tools and Equipment
    • Instructions
    • Storage
    • Recipe Card

    Ingredients

    polenta taragna ingredients

    Prep Time: 10 Min | Cook Time: 50 Min | Servings: 4

    • 400 g (2 ½ cups) of polenta taragna. Or you can use ⅔ buckwheat flour + ⅓ cornmeal
    • 2 liters (8 ½ cups) of water
    • 10 grams (~¾ tablespoon) of coarse salt
    • 300 g (10,5 0z) of semi-fat cheese. I used Casera DOP cheese, but you can substitute it with other typical Italian cheeses, such as Bitto, Fontina or Branzi. Many people use Taleggio cheese.
    • 125 g (~1 stick) of unsulted butter

    Kitchen Tools and Equipment

    Preparing polenta taragna requires a few key kitchen tools to ensure the best results. Here's a list of useful tools for this dish:

    • A heavy-bottomed or copper polenta pot: A heavy-bottomed pot is essential for even heat distribution and to prevent the polenta from sticking or burning. A traditional copper polenta pot called a "paiolo" is often used in Italy.
    • Wooden Spoon or Polenta Stirrer: A long-handled wooden spoon or special polenta stirrer (also known as a "canj") is essential for constantly stirring the polenta, which is key to achieving the right texture.
    • Ladle: To serve the polenta taragna, a ladle is helpful for scooping and serving.
    • Whisk: The whisk is essential for stirring the polenta as you pour it into the water. The whisk prevents lumps from forming.
    • Cutting board and knife: These are essential for cutting the cheese into pieces.

    These tools will help you effectively prepare and cook polenta taragna, ensuring a delicious and authentic result. Remember, the key to good polenta is continuous stirring, so a comfortable stirrer and a sturdy pot make a big difference.

    Instructions

    polenta taragna recipe step 1

    Step 1) - Bring 2 liters (8 ½ cups) of water to a boil in a heavy-bottomed or copper polenta pot. When it boils, reduce the heat to low and add 10 grams (~¾ tablespoon) of coarse salt. Then slowly pour in the 400 grams (2 ½ cups) of polenta taragna flour, stirring quickly with a whisk.

    PLEASE NOTE: This step is perhaps the most important for a successful polenta taragna. If you keep the heat low, add the flour slowly, and stir quickly with a whisk (NOT a spoon, a WHISK), no lumps will form in the polenta.

    polenta taragna recipe step 2

    Step 2) - When the water has taken up all the polenta, start stirring with a wooden spoon. Cook for about 50 minutes/1 hour.

    You must stir the polenta taragna frequently, at least every 2-3 minutes. The polenta cooking this long will stick to the pot, especially to the bottom. This is fine. It will be even tastier!

    polenta taragna recipe step 3

    Step 3) - While the polenta is cooking, remove the rind from the cheese and cut it into small pieces. Cut the butter into pieces as well.

    polenta taragna recipe step 4

    Step 4) - 10 minutes before the end of cooking, add the cheese first and then the butter.

    polenta taragna recipe step 5

    Step 5) - Stir until the cheese and butter have melted and incorporated. Turn off the heat and let stand 5 minutes. Pour the polenta taragna into a large bowl or serving dish and serve piping hot accompanied by my delicious Brasato al Barolo or Spezzatino with Mushrooms.

    polenta taragna - 3

    YOU MUST ALSO TRY:

    • Traditional Italian Polenta Recipe
    • Polenta Concia
    • Osso Buco Recipe

    Storage

    Proper storage of polenta taragna is essential to maintain its texture and flavor. Here are the steps to effectively store it:

    After cooking, allow polenta taragna to cool to room temperature.

    Then place the cooled polenta in an airtight container. If you have a large amount, consider dividing it into smaller portions for easier reheating.
    In the refrigerator, polenta taragna will keep for 3-5 days.

    If you don't plan to eat the polenta within a few days, you can freeze it. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. Label it with the date, as polenta taragna will keep in the freezer for up to a month.

    When you're ready to eat the polenta again, you can reheat it in the microwave, on the stovetop, or in the oven.

    polenta taragna - 4

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    polenta taragna recipe

    Polenta Taragna Recipe

    Silvana Nava
    Polenta Taragna is a typical dish of Valtellina, a mountainous region of Lombardy. In this preparation they mix yellow cornmeal with buckwheat flour (usually ⅔ buckwheat and ⅓ cornmeal). Then, while cooking the polenta, they add local cheese and butter. The result is a polenta with a silky texture and irresistible creaminess.
    The name "taragna" comes from the Valtellina dialect "tarare" ("girare, mescolare" in Italian, "to stir" in English). In fact, during the preparation, the polenta is stirred constantly with a wooden tool called "tarai" or "tarel" to prevent it from sticking to the copper pot ("paiolo") hanging in the fireplace.
    5 from 2 votes
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    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 465 kcal

    Ingredients
      

    • 400 g polenta taragna. 2 ½ cup, or you can use ⅔ buckwheat flour + ⅓ cornmeal
    • 2 liters water 8 ½ cups
    • 10 grams salt ~¾ tablespoon, coarse
    • 300 g cheese 10,5 0z, semi-fat, Casera, Bitto, Fontina, Branzi, Taleggio
    • 125 g butter ~1 stick, unsulted

    Instructions
     

    • Bring 2 liters (8 ½ cups) of water to a boil in a heavy-bottomed or copper polenta pot. When it boils, reduce the heat to low and add 10 grams (~¾ tablespoon) of coarse salt. Then slowly pour in the 400 grams (2 ½ cups) of polenta taragna flour, stirring quickly with a whisk.
    • When the water has taken up all the polenta, start stirring with a wooden spoon. Cook for about 50 minutes/1 hour.
    • While the polenta is cooking, remove the rind from the cheese and cut it into small pieces. Cut the butter into pieces as well. 10 minutes before the end of cooking, add the cheese first and then the butter.
    • Stir until the cheese and butter have melted and incorporated. Turn off the heat and let stand 5 minutes. Pour the polenta taragna into a large bowl or serving dish and serve piping hot accompanied by my delicious Brasato al Barolo or Spezzatino with Mushrooms.

    Notes

    • Step ONE is perhaps the most important for a successful polenta taragna. If you keep the heat low, add the flour slowly, and stir quickly with a whisk (NOT a spoon, a WHISK), no lumps will form in the polenta.
    • You must stir the polenta taragna frequently, at least every 2-3 minutes. The polenta cooking this long will stick to the pot, especially to the bottom. This is fine. It will be even tastier!

    Nutrition

    Calories: 465kcalCarbohydrates: 0.02gProtein: 19gFat: 44gSaturated Fat: 28gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 147mgSodium: 1570mgPotassium: 8mgSugar: 0.02gVitamin A: 781IUCalcium: 559mgIron: 0.01mg
    Keyword polenta taragna recipe
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    Comments

    1. Kevin says

      December 18, 2023 at 12:12 pm

      5 stars
      An authentic Italian Nonna recipe!

      Reply
    5 from 2 votes (1 rating without comment)

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    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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