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Polenta taragna with meat roll-ups in sauce

17/11/2023

Polenta Taragna is a traditional dish of the Italian alpine regions, particularly from Lombardy, and the valleys of Bergamo and Brescia, as well as neighboring areas of Switzerland. It consists of polenta made with a mix of cornmeal and buckwheat flour, enriched with butter and typically local cheeses such as Bitto or Valtellina Casera.

The meat roll-ups in sauce can be a tasty addition to the dish; they are usually made with thin slices of meat rolled up with a filling inside and cooked in a tomato sauce or another type of sauce. Here’s the recipe:

Ingredients for Polenta Taragna:

  • 250 g of polenta taragna flour (mix of corn and buckwheat)
  • 1 L of water
  • Salt, to taste
  • 100 g of butter
  • 200 g of Bitto or Casera cheese, cut into pieces

Ingredients for the Roll-Ups:

  • 8 thin slices of beef or pork
  • 8 slices of bacon or prosciutto
  • 1 clove of garlic
  • Fresh sage, to taste
  • Extra virgin olive oil
  • Salt and pepper, to taste

Ingredients for the Sauce:

  • 400 g of tomato puree
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • A glass of red wine

Preparation

  1. Polenta Taragna

    • Bring the water to a boil in a large pot and add salt to taste.
    • Gradually pour in the flour, stirring constantly with a whisk or a wooden spoon to prevent lumps from forming.
    • Continue stirring until the polenta has thickened and pulls away from the sides of the pot (about 40-50 minutes).
    • A few minutes before the end of cooking, add the butter and cheese until they are completely melted and mixed into the polenta.

  2. Roll-Ups

    • Lay a slice of bacon or prosciutto and a few sage leaves on each slice of meat. Roll up and secure with a toothpick.
    • In a frying pan, brown the roll-ups with a drizzle of oil and the garlic clove until golden on all sides.
    • Season with salt and pepper to taste and remove the roll-ups from the pan.

  3. Sauce

    • In the same pan, add a drizzle of oil and sauté the chopped onion, carrot, and celery until soft.
    • Deglaze with the red wine and allow to evaporate for a few minutes.
    • Add the tomato puree, season with salt and pepper to taste.
    • Put the roll-ups back into the sauce, cover, and simmer for about 30 minutes.

Serve the polenta hot on a serving plate and top with the roll-ups napped with plenty of sauce.

Curiosity

Traditionally, Polenta Taragna was made in a copper cauldron and stirred with a long wooden stick called a “tarai”. This is where the name “taragna” comes from. Moreover, making a good polenta takes time and constant attention in stirring; it’s a dish that embodies the essence of home and convivial cooking of the Italian mountain regions.

Polenta taragna with meat roll-ups in sauce