Creamy Polenta Taragna with Butter & Cheese
Silky cornmeal and buckwheat porridge finished with pooling brown butter and aged cheese. A vegetarian Italian comfort dish that's done in 25 minutes, with zero fussiness.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
- 4 cups vegetable or chicken broth
- 1 cup cornmeal (polenta)
- ½ cup buckwheat flour
- 4 tbsp butter, divided
- 1 cup aged cheese (Fontina or Taleggio), grated
- ½ medium white onion, halved
- 1 whole bay leaf
- 4 leaves fresh sage leaves
Instructions
- 1
Pour broth into a heavy pot. Add onion halves and bay leaf. Bring to a simmer over medium-high heat, about 4 minutes.
- 2
Slowly pour cornmeal and buckwheat flour into simmering broth while whisking constantly to prevent lumps.
- 3
Reduce heat to medium-low. Stir frequently with a wooden spoon for 15 minutes, scraping the bottom often to prevent sticking.
- 4
Remove onion and bay leaf. Stir in 2 tbsp butter and grated cheese until fully melted and silky, about 1 minute.
- 5
Pour polenta into shallow bowls. Make a well in the center and add remaining 2 tbsp butter to each, letting it pool and melt.
- 6
Crisp the sage leaves in a small skillet over medium heat for 30 seconds until fragrant. Scatter over the top and serve immediately.
Tools you’ll need
- heavy-bottomed pot (3-quart minimum)
- wooden spoon
- whisk
- small skillet
- shallow bowls
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