Can I use pre-made buckwheat polenta flour instead of blending my own?
Yes — commercial 'farina per taragna' already combines buckwheat and corn in the correct ratio. Add water and proceed as normal.
Italian · dinner
Polenta Taragna with Casera and Butter: The Alpine Original
#italian#polenta#buckwheat#lombardy#valtellina
70m
Total time
4
Servings
535
kcal
medium
Difficulty
Jul 6, 2026
INGREDIENTS.
4
Grain
- 200 g buckwheat flour
- 100 g coarse cornmeal (polenta bramata)
Pantry
- 1200 ml water
Spice
- 15 g salt
Dairy
- 80 g unsalted butter
- 150 g Casera DOP cheese (or Fontina Val d'Aosta)
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
What if I can't find Casera DOP cheese?
Fontina Val d'Aosta is the closest widely available substitute — similar meltability and mild Alpine flavor. Bitto DOP is even more authentic but harder to source outside Italy. Avoid mozzarella (too wet) or aged pecorino (won't melt into strings).
Can I make polenta taragna ahead?
Polenta taragna sets firm when cold. Slice the leftovers and pan-fry them in butter the next day — this is polenta in padella, a classic preparation in Valtellina in its own right.
Do I really need to stir for a full hour?
Yes. Instant polenta will not replicate the texture. If you use a double boiler or slow cooker, stir every 5–10 minutes, but reduced-stirring methods are a compromise — expect a slightly grainier result.
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