Name: Polenta Taragna with Taleggio and Radicchio
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Whole grain polenta - 1 ½ cups; Whole grain buckwheat flour - 1 cup; Water - 3 ½ cups; Vegetable broth - 1 cup; Salt - 1 teaspoon; Unsalted butter, at room temperature, cubed - ¼ cup; Taleggio cheese at room temperature, cubed - 6 ounces; Radicchio - 1 large head; Olive oil - 1 teaspoon

Ingredients for - Polenta Taragna with Taleggio and Radicchio

1. Whole grain polenta 1 ½ cups

2. Whole grain buckwheat flour 1 cup

3. Water 3 ½ cups

4. Vegetable broth 1 cup

5. Salt 1 teaspoon

6. Unsalted butter, at room temperature, cubed ¼ cup

7. Taleggio cheese at room temperature, cubed 6 ounces

8. Radicchio 1 large head

9. Olive oil 1 teaspoon

How to cook deliciously - Polenta Taragna with Taleggio and Radicchio

1 . Stage

Whisk polenta and buckwheat flour together in a bowl.

2 . Stage

Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.

3 . Stage

Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.

4 . Stage

Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.

5 . Stage

Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.