Polenta Taragna Bergamasca
Lombardia — Bergamo Alps (Val Seriana, Val Brembana)
Buckwheat-enriched polenta from the Bergamo Alps — darker, nuttier, and rougher than standard corn polenta, enriched during cooking with Taleggio and/or local bergamasco cheese (Formai de Mut) until the cheese is fully melted into the polenta and the mixture pulls away from the sides of the copper pot. Polenta taragna derives its name from the 'tarel' — the long wooden paddle used to stir it continuously. The standard proportion is approximately 70% corn flour to 30% buckwheat, though mountain variations use up to 50% buckwheat. Served as a substantial main course with sausage or braised game.