Polenta Taragna Alla Valtellinese
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Bring the water and salt to a boil in a large saucepan
2
Reduce the heat to moderately low so that the water comes to a simmer
3
Begin pouring in the polenta taragna by the handful, in a thin stream, very slowly, and stir constantly with a long handled wooden spoon to avoid lumps
4
Keep the mixture at a bare simmer and stir frequently
5
(It is not necessary to stir constantly if the polenta is cooked on low heat
6
) After all the polenta is added, stir in 3 tablespoons of the butter and cook the polenta for 20 to 25 minutes
7
As it cooks, the polenta will thicken considerable; just keep stirring, and crush against the side of the pan any lumps that might form
8
The polenta is done when it comes away effortlessly from the sides of the pan
9
Remove the pan from the heat and stir in half of the cheese, the remaining 3 tablespoons butter, and pepper
10
Season to taste
11
Add remaining cheese and stir quickly, leaving some of the cheese unmelted
12
Transfer the polenta to a serving platter and serve immediately
13
Recommended Wine: 1991 Vintage Tunina, Jermann