BUCKWHEAT AND CORN FLOUR

This flour is made from a combination of pre-cooked ground yellow corn and buckwheat flour. This polenta, a favourite in the region of Lombardia, has a unique and slightly bitter flavor, served hot, the polenta taragna is usually accompanied with melted cheese and butter.

• Low fat content
• Low saturated fat content
• Source of fibre

Portions for 8 people
Pour 500g of flour into 2lt. of lukewarm water at medium heat, stirring constantly with a whisk until it begins to thicken. Then turn the heat down to low and keep stirring with a wooden spoon for 40-50 minutes until the polenta is tender, then pour it; when nearly ready, add cheese and butter as required, then pour it.