Flavoured polenta

There is nothing more pleasant and convivial in those lovely, cold evenings of winter, than to spend some time in a cosy tavern, perhaps in front of a fireplace, eating dishes from the mountains, savouring the flavours of simple ingredients uniquely prepared. One of these mountain specialties is polenta, typical of the Alpine regions, and here we offer a recipe for particular variant: polenta ‘taragna’, a dish that has its origins in the Lombardy valleys between Brescia and Bergamo, and that with its delicious and strong flavour - thanks to the use of cheese and butter – it is a perfect antidote to the cold nights of these mountainous regions. Are you ready to win over your guests, both young and old, and seduce them with this delicious flavoured polenta, especially if accompanied by other mountain specialties?


  • polenta 250 grams Wholemeal
  • water 500 millilitres
  • salt
  • butter 30 grams
  • valtellina cheese 150 grams
45 minutes Total time
40 minutes Active time
Serves 3 persons
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Buy some maize flour mixed with buckwheat flour suitable for the preparation of flavoured polenta. Cook in boiling salted water for 40 or 45 minutes. Once cooked, stir a knob of butter into the polenta along with some grated Valtellina cheese. Serve with meat or mushrooms.

If you want to make your flavoured polenta even more tasty, you can melt some butter with sage, which you then use to season the polenta
Flavoured polenta ‘taragna’ is a specialty of Valtellina or the valleys between the provinces of Brescia and Bergamo, and owes its name to the fact that was prepared using the so-called ‘tarel’, a stick.

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