Polenta Taragna

Taragna Polenta is made from ground corn and buckwheat.

The black bits in it are the buckwheat, which give it a slight bitter flavour.

It is popular in Lombardy, Italy.

In different areas of Lombardy, it is served cooked with different cheeses on it -- Taleggio, Bitto cheese in Valtellina, Branzi cheese around Bergamo, etc.

It is served with thickly cut cold cuts, or with sausage.

See Also: Cornmeal, Polenta

Other entries for: Porridge
Cream of Wheat, Hasty Pudding, Mamaliga, Nsima, Pease Porridge, Polenta Taragna, Polenta, Sour Cream Porridge, Sowans, Tartan-Purry, Uppuma, Wheatena, Zenzai

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Alfredo Sauce, Boiled Dinners, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Curry, Darioles, Favetta, Fish and Seafood Dishes, Fondue, French Fries, Koromo, Paella, Pancakes, Pies & Tarts, Pizza, Potato Dishes, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Steak Tartare, Sushi, Tartarmad, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska

Other entries for: Dishes
Desserts, Dumplings, Raita

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