Taragna is coarse Bramata polenta, from Valtellina and the Alpine valleys in Italy.
Taragna polenta is blended with nutty buckwheat flour. This beautifully speckled polenta, tastes a bit nutty and gives a rough texture, is used in making a classic Valtellina dish.
Recipe: Boil in a pot of heated water, add salt and butter, stir to avoid lumping and simmer (20-25min) until thickens. Add butter and season to taste.