Moretti Taragna Buckwheat Polenta

A typical polenta of the Valtellina and the Alpine valleys north of Brescia and Bergamo, Taragna is coarse Bramata polenta blended with nutty buckwheat flour. In Italy it is commonly known as "polenta nera" (black polenta).

This type of polenta requires about 30 to 45 minutes to cook and it's usually served runny in soup bowls, topped with cubes Fontina Val d'Aosta or Taleggio cheese. For a more rounded out meal, serve with roasted meats or sausages.  

Enjoy Buckwheat Polenta from Moretti all year-round

• Winter: Top soft polenta with caramelized mushrooms and shaved black truffles.
• Spring: Serve with a sauté of asparagus, fresh English peas and fava beans. 
• Summer: Garnish with sweet slow-roasted tomatoes, torn basil, shaved Parmigiano-Reggiano cheese and plenty of extra virgin olive oil.
• Fall: Devour with a traditional bolognese sauce as the nights grow cooler.

For a satisfying brunch dish you can serve any time of the year, try topping soft buckwheat polenta with garlicky sautéed greens and olive oil-fried eggs.

The Moretti family has been growing, drying, & grinding corn since 1922 in the town of Bergamo.