Mulino Marino Taragna is an organic stone-milled blend of whole corn and whole buckwheat created for traditional polenta taragna.
Compared with plain corn polenta, taragna has a deeper, earthier flavor from buckwheat and a more rustic color and texture. It is excellent cooked slowly into polenta, served with cheese, or cooled and fried.
This is a perfect pantry ingredient for hearty northern Italian dishes, winter cooking, cheese-rich polenta, and rustic sides with meat, mushrooms, vegetables, or braised dishes.
Cook polenta taragna slowly in salted water or stock, stirring regularly until the grains are tender and the mixture becomes thick and creamy. Follow the package instructions for the recommended liquid ratio and cooking time.
Can I add cheese to polenta taragna?
Yes. Cheese is a classic addition. Stir in butter and a melting cheese such as Taleggio, Fontina, Bitto, or another semi-soft Alpine-style cheese near the end of cooking.
Is polenta taragna gluten-free?
Corn and buckwheat are naturally gluten-free, however please note this product is produced at Mulino Marino's mill, an establishment that primarily handles wheat and grains.
What is the texture of cooked polenta taragna?
When freshly cooked, it should be thick, creamy, and slightly rustic, with a more pronounced grain texture than finely milled corn polenta.
