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Polenta Taragna with Taleggio and Radicchio
Polenta Taragna with Taleggio and Radicchio
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy polenta and buckwheat blend with Taleggio cheese, paired with grilled radicchio from Bergamo's mountains in Italy.
Ingredients:
  • 1.5 cups whole grain polenta
  • 1 cup whole grain buckwheat flour
  • 3.5 cups water
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 0.25 cup unsalted butter, at room temperature, cubed
  • 6 ounces Taleggio cheese at room temperature, cubed
  • 1 large head radicchio
  • 1 teaspoon olive oil
Instructions:
  • Combine polenta and buckwheat flour and whisk in a bowl.
  • In a large pot, bring water, broth, and salt to a boil over medium-high heat. Gradually pour in polenta mixture, whisking continuously to prevent clumps. Reduce heat and simmer for about 15 minutes, stirring frequently to prevent sticking.
  • Set aside 4 cubes of Taleggio cheese. Stir in butter and the rest of the Taleggio cheese into the polenta, stirring frequently until melted and the polenta reaches a thick and creamy consistency similar to grits, which will take about 10 minutes.
  • Heat a griddle or skillet over medium heat. Quarter the radicchio, remove the outer leaves, and drizzle with oil. Cook on each side until slightly charred, wilted, and heated through.
  • Divide polenta evenly among plates and garnish each with a cube of Taleggio and a grilled radicchio wedge. Serve promptly.

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