- 17 Feb 2017
- Local time
- 3:00 AM
- Milano, Italy
Polenta Taragna is a typical dish of the Lombard rustic tradition, born in the valleys of Valtellina and also Brescia and Bergamo area. It's prepared with a mixture of flour containing buckwheat flour, which gives it the typical dark color with a granular consistency to which then cheese and butter added during the cooking. Eaten as a single dish or, as often happens, accompanied by meat such as sausages, braised meats, cheese or mushrooms. In Veneto is server with baccalà.
I have a real weakness for polenta in general and when I go in the mountain, can never miss a warm and steaming Polenta Taragna plate.
I propose you these really simple patties to make, where there are two Lombardy ingredients: polenta Taragna and Taleggio cheese, a typical cheese of Val Taleggio, Bergamo area, a goodness, and then the mushrooms that combine really well.
Serves 6-8 patties, Preparation time 10 mins, Cooking time 20 mins
- 200 g. Polenta Taragna
- 30 g. unsalted butter
- 50 g. Taleggio cheese (alternative: Gorgonzola cheese)
- 250 g. Champignon mushrooms
- 1 tbsp grated Parmesan
- Extra virgin olive oil to taste
- salt to taste
- 6-8 aluminium cups
- Bring 300 ml of salted water to the boil in a pot and pour into Polenta flour. Cook for about 5 mins, stirring regularly. When cooked, keeping Polenta over the heat, add unsalted butter and stir for another min or two.
- Clean mushrooms without washing them (just one dishcloth or a brush), peel the stems with a knife and go on to cut them into slices. Or use the mushrooms ready in the packet.
- Heat two tablespoons of Evoo in a frying-pan with a clove of garlic and a bunch of chopped parsley and then add champignon mushrooms and cook for about 10 minutes.
- Heat the oven to 200 C. For each aluminium cup, sprinkle the sides with a little butter.
- Put some mushroom on the bottom of each cup, then a few pieces of Taleggio cheese, a layer of Polenta Taragna (you can arrange it with the help of your fingers) and if you have space a little more mushroom and finish with another layer of polenta. Sprinkle with a little grated Parmesan and a drizzle of Evoo and go on as well for the other cups.
- Bake for about 5 minutes at 200 degrees.
- Remove from the oven and let them cool at room temperature (otherwise if you try to remove them from the baking paper they will break).
- Wait a few minutes, remove them from the cups and serve.