Instant Taragna Polenta

The flour of the Taragna Polenta is obtained by using top quality corn and buckwheat. It is an instant polenta that will cook in a few minutes.

Try it with brasato al Barolo (beef braised with Barolo wine).  It will perfectly accompany both the savoury vegetable gravy and the wine of this typical italian recipe.

Polenta was first conceived in rural areas, particularly in the North of Italy.  It is most commonly made from corn semolina, a staple grain of the region that is high in vitamin B.

Versatile, polenta can be eaten cold and often replaces bread.  It can be made into pizzas, grilled or served with an accompany sauce; it can be slathered with pesto or cheese and can be served as an appetizer as well as being made into a dessert.  In fact, every region in Italy has its typical polenta recipes.  It's up to you to invent your own!