Posted by: lisetta | October 7, 2008

Polenta Taragna

Stopped by L’Oca tonight after my event with Ann and ate a late dinner with the guys working there. Arturo cooked a fantastic spicy spaghetti dish with snails and whipped up a yellow beet salad with hard boiled eggs. I sure hope he stays in the food business! At 20 years old, the kid’s got talent.

The “Italian” contribution to the meal was polenta taragna, or “black” polenta, made with one part buckwheat flour and two parts cornmeal. Typical of the Valtellina area in Lombardia, far north near the Swiss border, polenta taragna has got a richer, nuttier taste than the ordinary, corn-only variety. You can buy the polenta taragna for a ridiculously high cost on Amazon … or mix it up yourself for next to nothing. We ate the polenta “as-is”, but I’m curious to eat it with game or, more simply, butter and cheese.


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