Buckwheat Polenta—also known as taragna polenta or polenta nera ("black polenta")— is a rich, hearty blend of coarsely ground yellow corn and buckwheat flour. The result? A warm, creamy bowlful with a touch of sweetness from the ground corn and a nutty earthiness from the buckwheat (plus it's gluten-free).
This Northern-Italian blend is typical of the Valtellina and the Alpine valleys north of Brescia and Bergamo. While it is a staple in cold-weather cooking served with slow-cooked meat sauces or enriched with cubes Fontina Val d'Aosta or Taleggio cheese, it is equally delicious any time of the year with a variety of toppings.
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