Taragna Polenta

Taragna Polenta is a dish characterizing this area and the alpine valleys of northern Italy in general. It has been named after a long stick, the so-called tarai, used to mix it in big copper pots. It is a dark polenta, obtained by mixing the corn meal with a handful of buck wheat and, towards the end of the cooking, fresh cheese like gorgonzola, robiola, mountain stracchino, and butter, which is added at the end, melted and boiling.

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