20-Min Cheesy Polenta Taragna
Creamy polenta with buckwheat flour and melted cheese, finished under the broiler until golden. A Lombardy classic made fast—nutty, savory, deeply comforting.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 2 cups whole milk
- 1 cup vegetable broth
- ¾ cup polenta (cornmeal)
- ¼ cup buckwheat flour
- 1 cup fontina or gruyère cheese, shredded
- 3 tbsp butter
Instructions
- 1
Heat milk and broth in a large skillet over medium-high until it steams, ~3 minutes.
- 2
Whisk polenta and buckwheat flour into a small bowl with 0.5 cup cold water until smooth.
- 3
Pour the polenta mixture slowly into the hot liquid while whisking constantly to prevent lumps.
- 4
Reduce heat to medium-low and stir continuously for 8–10 minutes until polenta pulls away from the pan's sides.
- 5
Stir in cheese and butter until melted and glossy. Season with salt and pepper to taste.
- 6
Transfer to a broiler-safe skillet or baking dish, smooth the top, and broil 3–4 inches from heat until golden brown, ~4 minutes.
Tools you’ll need
- large skillet (12-inch)
- small bowl
- whisk
- wooden spoon
- broiler-safe skillet or baking dish
- broiler
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
