Materia Prima Farina per Polenta Taragna 1 kg Polenta Taragna
Polenta was once a food for the poor. The word "polenta" was used to describle a gruel or a porridge that was made from almost any grain including barley, wheat, farro, chestnut or buckwheat. So much has changed, Polenta today is known to be made exclusively from dried ground corn, except for this version that contains a small percentage of Buckwheat. Buckwheat is a grass seed and gluten free just like corn is.
Polenta Taragna is recognized by it's colour, a darkish beige colour when cooked. The percentage of corn meal to buckwheat is about 3 to 1. This polenta is typical of Valtellina, Bergamo and Brecia, areas where buckwheat is grown and used quite commonly. The addition of buckwheat introduces a nuttiness and a another dimension of filling cold weather food. It's other characteristic is the addition of vast quantities of butter and cheese to finish the cooking. This and it's colour are the reason why it is commonly called "dirty polenta". Cheeses used in it's preparation vary from region to region but they are most often semi-hard and washed rind cow's milk cheeses. In the north that may include Fontina, Valtellina Casera, Bitto or Branzi.
Not much else is required when you eat Dirty Polenta and it is often the main course served after Salumi and antipasto. However it is a really great polenta to serve with soupy stews, tomato based sauces and accompaniments that are not so rich. Blistered tomatoes with basil or roasted vegetables or even a grilled piece of meat would be good accompaniments.
Use 5 parts water to 1 part Polenta
- Bring the water to a brisk boil over medium-high heat.
- Pour the polenta into the boiling water, while whisking
- Continue whisking until polenta is thickened.
- Then slowly cook the polenta 30-40 minutes. Stiring every few minutes to prevent sticking and burning
- Stir in cheese and butter, salt and pepper.
You can use water, stock or milk or a mixture of these.
|This product was added to our catalog on Monday 11 July, 2016.