Polenta taragna (2)
Instructions
Heat a quart and a half of water, add salt and, when the water reaches a boil, add the two flours rain stirring constantly.
After half an hour add the butter in small pieces.
When the polenta has absorbed all the butter, add the cheese cut into slices large and thin.
Stir for a few minutes and serve immediately very hot polenta.
If you like you can combine cooked sausage to the pan.
Accompanying wines: Valtellina Superiore Hell DOC, Rosso Di Montalcino DOC, Lizzano black Malvasia DOC.
Ingredients and dosing for 4 persons
- 300 g of buckwheat flour
- 100 g of yellow flour
- 200 g of soft cheese
- 150 g of butter
- Salt