Name: Orobic polenta taragna with Branzi
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 300 g Coarse stone-ground cornmeal (Traditional raw meal, not instant polenta.); 100 g Buckwheat flour; 2,000 ml Water (Plus a little hot water if needed during the long cooking.); 10 g Salt (Taste again after the cheese has melted.); 300 g Branzi cheese (Remove the rind and cut into small cubes.); 50 g Butter; 1 clove Garlic; 4 leaves Fresh sage

Keep the polenta soft enough to fold. Add the cheese over the lowest heat and stir until it melts into the grain; do not let the pot boil hard once the Branzi is in.

Make ahead Taragna is best served as soon as the cheese melts. Place leftovers in a shallow dish and refrigerate promptly; reheat gently with a little water, stirring until the polenta reaches 74°C throughout.

By Italia Magnifica · Updated October 2026

Prep: 10 min
Cook: 1 hr 15 min
Serves: 6
Difficulty: Easy

Orobic polenta taragna with Branzi

Prep 10 min · Cook 1 hr 15 min · Serves 6 · Difficulty Easy

Ingredients

Skip to the method

6 servings

300 g2 cups
Coarse stone-ground cornmealTraditional raw meal, not instant polenta.Traditional raw meal, not instant polenta.
100 g¾ cup
Buckwheat flour
2,000 ml8½ cups
WaterPlus a little hot water if needed during the long cooking.Plus a little hot water if needed during the long cooking.
10 g1⅔ tsp
SaltTaste again after the cheese has melted.Taste again after the cheese has melted.
300 g10½ oz
Branzi cheeseRemove the rind and cut into small cubes.Remove the rind and cut into small cubes.
50 g1¾ oz
Butter
1 clove1 clove
Garlic
4 leaves4 leaves
Fresh sage

Method

Mix the cornmeal and buckwheat flour in a bowl. Bring the 2 liters of water to a boil in the heavy pot, then add the coarse salt.Mix the cornmeal and buckwheat flour in a bowl. Bring the 8½ cups of water to a boil in the heavy pot, then add the coarse salt.
Whisk in the mixed flours in a steady stream. When the mixture thickens, lower the heat and use the wooden spoon to scrape the bottom and fold the polenta over itself.Whisk in the mixed flours in a steady stream. When the mixture thickens, lower the heat and use the wooden spoon to scrape the bottom and fold the polenta over itself.
Cook at a gentle bubble for at least 60 minutes, stirring frequently. Add a little hot water whenever necessary to keep it soft and workable. Taste a cooled spoonful: the grains should be tender, with no raw flouriness.Cook at a gentle bubble for at least 60 minutes, stirring frequently. Add a little hot water whenever necessary to keep it soft and workable. Taste a cooled spoonful: the grains should be tender, with no raw flouriness.
Turn the heat to its lowest setting and add the Branzi a handful at a time. Fold and stir for 5–6 minutes, until the cubes have melted into the polenta.Turn the heat to its lowest setting and add the Branzi a handful at a time. Fold and stir for 5–6 minutes, until the cubes have melted into the polenta.
While the cheese melts, warm the butter with the lightly crushed garlic clove and sage until fragrant and just beginning to turn golden. Remove the garlic and sage. Spoon the taragna into warm bowls, drizzle with the flavored butter and serve immediately.While the cheese melts, warm the butter with the lightly crushed garlic clove and sage until fragrant and just beginning to turn golden. Remove the garlic and sage. Spoon the taragna into warm bowls, drizzle with the flavored butter and serve immediately.