Polenta taragna della Valchiavenna

Polenta taragna della Valchiavenna is a variation on the traditional polenta, originating from the Valchiavenna area in northern Italy. The porridge is made with a combination of wheat flour, cornmeal, local dark buckwheat flour, butter, salt, and cheeses such as Bitto, Magnuca, and Parmigiano-Reggiano. All types of flour are added to boiling salted water and cooked in a copper pot for an hour while stirring. Near the end of cooking, when the porridge has thickened, the cheeses are added to the mix and melted completely. This type of polenta taragna is then served hot, typically on a basla, a traditional wooden serving dish.