Polenta Taragna

Polenta Taragna is a rustic Italian dish made with buckwheat flour and cornmeal, offering a unique nutty flavor and creamy texture. This dairy-free version is hearty and satisfying, perfect for a comforting dinner.

Ingredients

• Cornmeal - 100 grams
• Buckwheat flour - 50 grams
• Water - 800 milliliters
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh rosemary - 1 tablespoon, chopped
• Mushrooms (cremini or button) - 200 grams, sliced
• Garlic - 2 cloves, minced
• Nutritional yeast - 2 tablespoons

Steps

1. In a large pot, bring 800 ml of water to a boil. Add 1 teaspoon of salt.
2. Gradually whisk in the cornmeal and buckwheat flour, stirring continuously to avoid lumps.
3. Reduce the heat to low and cook the polenta for about 20 minutes, stirring frequently until thick and creamy.
4. While the polenta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat.
5. Add the minced garlic and sliced mushrooms to the skillet, sautéing for about 5-7 minutes until the mushrooms are tender and browned.
6. Stir in the chopped fresh rosemary and cook for an additional 2 minutes.
7. Once the polenta is cooked, stir in the nutritional yeast for a cheesy flavor and season with black pepper to taste.
8. Serve the polenta hot, topped with the sautéed mushrooms and a drizzle of olive oil.

Nutrition

• Calories: 370
• Protein: 10 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.8 L

Health Benefits

• Gluten-free alternative due to buckwheat flour.
• Rich in fiber and helps in digestion.

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