Cornmeal polenta, ground buckwheat, and buttery Taleggio cheese are combined with ingredients that come straight from the northern Italian highlands that surround Bergamo. This can be seen on lunch menus all around the Valtellina region, served sizzling hot with grilled radicchio. It tastes great when paired with robust red wine and grilled sausage.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups whole grain polenta
- 1 cup whole grain buckwheat flour
- 3 ½ cups water
- 1 cup vegetable broth
- 1 teaspoon salt
- ¼ cup unsalted butter, at room temperature, cubed
- 6 ounces Taleggio cheese at room temperature, cubed
- 1 large head radicchio
- 1 teaspoon olive oil
Instructions
- Whisk polenta and buckwheat flour together in a bowl.
- 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.
- 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.
- 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.
- Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.
Nutrition Facts
| Calories | 665 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 8 g |
| Protein | 24 g |
| Saturated Fat | 17 g |
| Sodium | 1616 mg |
| Sugars | 6 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |