Taste Polenta Taragna in a Lakeside Restaurant – Arrive by Boat

Polenta Taragna is one of the most beloved dishes in the Lake Como region, offering a rich, rustic flavor that perfectly reflects the region’s culinary traditions. Made with a combination of buckwheat flour and cornmeal, and enriched with butter and cheese, this dish is a true comfort food. But why just read about it when you can experience it firsthand?

On our private boat tours across Lake Como, you'll not only be mesmerized by the stunning views of the lake and its historic villas, but you’ll also have the opportunity to savor Polenta Taragna at one of the finest lakeside restaurants. As part of the tour, we’ll guide you to a local restaurant where you can enjoy this iconic dish, among other traditional specialties, making your visit to Lake Como even more memorable.

Our gastronomic boat tours combine breathtaking landscapes with the authentic flavors of the region. Whether you’re a foodie or a nature lover, our tours offer the best of both worlds.

Ingredients (for 4 servings):

• 500g of polenta flour (150g buckwheat flour and 350g cornmeal)
  • You can find a pre-mixed flour blend specifically for this type of polenta in stores.
• 250g of butter
• 2 liters of water (slightly salted)
• Salt to taste
• 250g of cheese (a combination of both aged and fresh cheese, preferably Casera)

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Preparation:

1. Prepare the Polenta:

   Start by bringing the salted water to a boil in a large pot. Once the water starts boiling, slowly pour in the flour, stirring continuously with a whisk or a wooden spoon to avoid lumps. Add 125g of butter, cut into small pieces. Continue stirring for about 40 minutes until the polenta reaches the desired consistency (it should come away easily from the sides of the pot).

2. Finish Cooking:

   When the polenta is almost done, add the remaining butter and cheese, cut into pieces. Stir well until the butter and cheese melt completely, merging into the polenta. This will give the dish its signature creamy texture and rich flavor.

3. Serve:

   Pour the hot polenta onto a serving dish or a wooden cutting board. Serve immediately, perhaps accompanied by a plate of costi (a traditional type of cured meat) or other local charcuterie for an authentic Como experience.