Polenta Taragna With Taleggio And Radicchio Recipes

Steps:

• Bring the water and salt to a boil in a large saucepan. Reduce the heat to moderately low so that the water comes to a simmer.
• Begin pouring in the polenta taragna by the handful, in a thin stream, very slowly, and stir constantly with a long handled wooden spoon to avoid lumps. Keep the mixture at a bare simmer and stir frequently. (It is not necessary to stir constantly if the polenta is cooked on low heat.) After all the polenta is added, stir in 3 tablespoons of the butter and cook the polenta for 20 to 25 minutes. As it cooks, the polenta will thicken considerable; just keep stirring, and crush against the side of the pan any lumps that might form. The polenta is done when it comes away effortlessly from the sides of the pan.
• Remove the pan from the heat and stir in half of the cheese, the remaining 3 tablespoons butter, and pepper. Season to taste. Add remaining cheese and stir quickly, leaving some of the cheese unmelted. Transfer the polenta to a serving platter and serve immediately.
• Recommended Wine: 1991 Vintage Tunina, Jermann

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
• Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
• Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Saute until vegetables have just begun to soften. Add radicchio and saute until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
• Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
• Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.

Steps:

• Whisk polenta and buckwheat flour together in a bowl.
• Combine water, broth, and salt in a large pot and bring to a boil over medium-high heat. Sprinkle polenta mixture into the water little by little, whisking constantly to avoid clumping. Immediately reduce heat and simmer, stirring often to avoid scorching, for about 15 minutes.
• Set aside 4 Taleggio cheese cubes. Add butter and remaining Taleggio cheese to the polenta, stirring often until melted and the polenta is thick and creamy like grits, about 10 minutes.
• Meanwhile, heat a griddle or skillet over medium heat. Remove the outer leaves of the radicchio and cut the head into 4 equal wedges. Drizzle oil onto the griddle and cook the radicchio on each side until heated and slightly charred and just beginning to wilt.
• Distribute equal portions of polenta onto plates and top with a cube of Taleggio and a wedge of grilled radicchio. Serve immediately.