A typical polenta of the Valtellina and the Alpine valleys north of Brescia and Bergamo, Taragna is coarse Bramata polenta blended with nutty buckwheat flour. In Italy it is commonly known as “polenta nera” (black polenta).
This type of polenta requires about 30 to 45 minutes to cook and it’s usually served runny in soup bowls, topped with cubes Fontina Val d’Aosta or Taleggio cheese. For a more rounded out meal, serve with roasted meats or sausages.
