Polenta Taragna alla Valtellinese

1. 1

   Bring the water and salt to a boil in a large saucepan.

2. 2

   Reduce the heat to moderately low so that the water comes to a simmer.

3. 3

   Begin pouring in the polenta taragna by the handful, in a thin stream, very slowly, and stir constantly with a long handled wooden spoon to avoid lumps.

4. 4

   Keep the mixture at a bare simmer and stir frequently.

5. 5

   (It is not necessary to stir constantly if the polenta is cooked on low heat.)

6. 6

   After all the polenta is added, stir in 3 tablespoons of the butter and cook the polenta for 20 to 25 minutes.

7. 7

   As it cooks, the polenta will thicken considerable; just keep stirring, and crush against the side of the pan any lumps that might form.

8. 8

   The polenta is done when it comes away effortlessly from the sides of the pan.

9. 9

   Remove the pan from the heat and stir in half of the cheese, the remaining 3 tablespoons butter, and pepper.

10. 10

    Season to taste.

11. 11

    Add remaining cheese and stir quickly, leaving some of the cheese unmelted.

12. 12

    Transfer the polenta to a serving platter and serve immediately.

13. 13

    Recommended Wine: 1991 Vintage Tunina, Jermann

* Per serving · 4 servings · Values may vary.

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