There polenta taragna it is a typical autumn-winter first course characteristic of Valtellina. It is a sort of dark polenta, made so thanks to the presence of buckwheat flour, one of the Slow Food presidia of Valtellina, which you can also find in pizzoccheri. Its name derives from the dialect term: tarél, which indicates the name of the wooden stick that was used in ancient times to stir the polenta in the copper pot in which polenta was cooked.
I like it a lot with these proportions, but if you prefer a less decisive taste, vary the proportions between yellow and dark flour. The result will always be a tasty, substantial, rustic dish: a perfect comfort food to strengthen yourself from the first cold! In polenta taragna the cheese used is usually Casera, but Bitto or taleggio is also used, I used fontina.
First add the two flour and mix them.
Separately, remove the crust from the fontina and cut it into cubes.
Put the water and a drizzle of oil in a saucepan, bring to a boil, add salt and pour the flour, stirring with a whisk.
Continue cooking while stirring, so as not to stick the polenta to the bottom, until the polenta is cooked (check the cooking times of the flour you used: usually 10 minutes are enough for the instant one).
Turn off the heat and stir in the butter and cheese, continuing to mix.
The polenta taragna is ready: serve it hot.
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