These are various type you can cooking polenta:
– “Concia”: polenta with botched cheese.
– Taragna: typical of Brescia and Bergamo valleys and Valsassina, is made by mixing cornmeal flour and buckwheat flour.
– “Uncia” typical of Lake Como, is made by mixing the polenta Taragna the fried butter, garlic and sage and fat cheese.
– “Cropa” typical Valtellina cuisine, polenta cropa is achieved by combining cornmeal flour and buckwheat flour, potatoes and cook with cream instead of water. Finally add the cheese.
Polenta is considered a single dish, you can eat alone or enriched with meat and cheese.
Do not miss the variations in the recipes that we have had from our grandparents …