Polenta Taragna in a Pressure Cooker

Polenta Taragna is a dish traditionally from Lombardy and consists of polenta enriched with local cheeses. Preparing it in a pressure cooker can significantly shorten cooking times. Here is how you can proceed:

Ingredients

• 250 grams of Polenta Taragna flour (it is a mixture of corn flour and buckwheat flour)
• 1 liter of water
• Salt as needed
• 200 grams of Taleggio or Bitto cheese, or a mix of cheeses, in pieces
• 50-100 grams of butter
• A handful of grated Parmesan cheese

Preparation

1. Start by putting the water in the pressure cooker. Add a pinch of salt and bring the water to a boil.
2. Pour the flour in a steady stream, stirring with a whisk to avoid the formation of lumps.
3. Once all the flour has been incorporated, close the pressure cooker with its lid and, when it reaches pressure, calculate about 25-30 minutes of cooking time.
4. After this time, release the pressure according to your pressure cooker’s instructions and cautiously open the lid.
5. Add the butter, cut into small pieces, and the cheeses to the cooker. Stir well to melt and blend the cheeses. If necessary, you can cool the polenta for a few minutes with the pot open, over low heat, to dry it out a bit.
6. Your Polenta Taragna is ready to serve. Finish it with a sprinkle of grated Parmesan cheese before bringing it to the table.

Curiosity

The name “taragna” comes from the tarai, the wooden tool used in the past to stir the polenta during its long cooking time. If you do not have typical cheeses like Taleggio or Bitto available, you can substitute with other well-melting spun-curd cheeses, such as Fontina or Gouda.

Polenta Taragna is traditionally served with braised meat or game, but it can also be enjoyed on its own, given its rich flavor.