Robert Sinskey Vineyards

Taragna with Green Garlic

Taragna is a northern Italian peasant dish if there ever was one. Polenta and grain porridges are typical dishes of the Cucina Povera - or cuisine of the poor. This makes a hearty main course and is wonderful served with simple greens and a spritely vinaigrette that leans to the tangy side. While I like it served with green garlic, it is wonderful with finely chopped braised greens or walnut pesto. Serves 8.

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8 cups cold water
2 cups taragna (buckwheat polenta)
Kosher salt
3 stalks green garlic, trimmed, washed and sliced thinly
2 tablespoon extra virgin olive oil
1 tablespoon plus 8 ounces unsalted butter
Freshly ground black pepper
½ pound crescenza cheese or Italian fontina, cut into ½ pieces

1. Place the water in a 5 quart pot. Whisk in the polenta until smooth.
2. Place the pot over medium high heat. Add 3 teaspoons salt and whisk until the taragna comes to a boil and thickens. Switch to a wooden spoon and continue to stir until the taragna is thick and smooth. Reduce the heat to low and cook for 40 – 50 minutes stirring occasionally until the taragna is tender and grains have expanded.
3. Sauté the green garlic while the taragna is cooking. Heat a large sauté pan over medium high heat. Add 1 tablespoon butter. When the butter starts to brown, add 2 tablespoons olive oil and then the garlic. Cook until the garlic is fragrant and golden. Season with salt and pepper to taste. Turn out onto a plate and reserve at room temperature until ready to serve.
4. Stir the remaining 8 ounces of butter into the taragna until incorporated.
5. Stir in the cheese until it is swirled and partially melted. You want a few chunks of cheese. Pour into a serving bowl and top with the green garlic. Serve immediately.