Recipe: Polenta Taragna

Today I'm expressing my Italian side with an Italian polenta. This is because I love cornmeal, and also because I enjoy speaking with a fake Italian accent while cooking Italian dishes. I believe the louder one speaks with his or her best Italian accent while cooking Italian food, the better the food will be. The first time I did this 10 years ago, my wife thought it was hilarious. Today, she is much less amused.

The recipe, after the jump.

Polenta Taragna

  • 1 1/4 cups of polenta
  • 2 1/2 ounces of Taleggio cheese
  • 2 tablespoons of butter (unsalted sweet cream)
  • 4 cups of water
  • 1 teaspoon of salt

1. Place water and salt in a large copper pot and bring to a boil. Meanwhile, cut the butter and cheese into small cubes.

2. When the water begins to boil, sprinkle the polenta into the water and stir with a wooden spoon. Continue to stir for about 40 minutes until the polenta becomes nice and thick.

3. While still stirring, slowly add the butter and cheese to melt all that creamy goodness together. As soon as everything is melted together, remove from heat and serve.

In the photo here, I had it with some broiled, bone-in, skin-on chicken thighs and steamed broccoli.

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