Taragna, Black Cheese Polenta with Luganighe – Ticino

Bring water and salt to boiling point in a large saucepan, add buckwheat flour and corn semolina, stirring continuously for about an hour. If the polenta becomes too thick, thin with water if desired. Now fold in the butter and make for another ten minutes. Add the Formagella cubes, stirring heartily.

Turn the polenta out onto a wooden board and bring it to the table covered with a linen cloth. Cut it with a string and arrange it on plates.

Serve with grilled luganighe with sliced onions sautéed in oil or clarified butter.

A little information: today it is common to prepare polenta with corn semolina. But until the end of the 18th century polenta was made only with buckwheat flour.

The fact that until the end of the eighteenth century polenta was made only with buckwheat flour, because hominy had not yet been introduced in Ticino, is probably less well known. Buckwheat , the grano saraceno – called “Heidenkorn” in parts of Germany, is still partly cultivated in Valtellina.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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