Polenta taragna alla valtellinese

Yield: 6 Servings

Measure Ingredient
3½ cup Water
½ teaspoon Salt
1 cup Polenta Taragna
6 tablespoons Unsalted butter, cut into pieces
4 ounces Tallegio cheese, sliced
Freshly ground black pepper, to taste

Bring the water and salt to a boil in a large saucepan. Reduce the heat to moderately low so that the water comes to a simmer.

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. Keep the mixture at a bare simmer and stir fre quently. (It is not necessary to stir constantly if the polenta is cooked on low heat.) After all the polenta is added, stir in 3 tablespoons of the butter and cook the polenta for 20 to 25 minutes. As it cooks, the polenta will thicken considerable; just keep stirring, and crush against the side of the pan any lumps that might form. The polenta is done when it comes away effortlessly from the s ides of the pan.

Remove the pan from the heat and stir in half of the cheese, the remaining 3 tablespoons butter, and pepper. Season to taste. Add remaining cheese and stir quickly, leaving some of the cheese unmelte d. Transfer the polenta to a serving platter and serve immediately.

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@...> on Mar 12, 1997

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