Polenta Taragna by Valentino Bontempi's Recipe
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Recipe from the book 'Italian Cuisine. La pappa italiana' by John Smith, published by 'Exmo', 2010.
Ingredients
- Coarse Cornmeal - 12.3 oz
- Water - 20 fl oz
- Milk - 13 fl oz
- Butter - 5.3 oz
- Cheese Spread - 7.1 oz
- Parsley - 1 stalk
- Garlic - 1 clove
- Stale Bread - 1 piece
Step by Step guide
Step 1
Bring the water mixed with milk to a boil, add a little salt (be careful, as the cheeses are also salty), and add the stale bread.
Step 2
Gradually add the cornmeal and cook on low heat for 10-15 minutes, constantly stirring with a whisk.
Step 3
Add grated Italian cheeses (to taste) in small portions, mixing thoroughly until the cheese is completely dissolved.
Step 4
In a pan, melt the butter and sauté the crushed garlic clove. Pour the butter into the polenta. Garnish the dish with chopped parsley. Cheeses such as Gorgonzola and Edam are perfect for polenta.
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