Polenta taragna is an elaborate polenta spin-off made with a mix of yellow cornmeal and buckwheat flour, enriched with butter and cheese that are mixed in right before serving. The name comes from the word tarai or tarel, referring to the wooden tool traditionally used to stir the polenta that's cooked in a copper pot hung inside the fireplace.  The main characteristics of polenta taragna are its dark grayish color, due to the use of buckwheat flour, and rich creaminess coming from the cheese.

The cheeses used in the dish may vary, but they’re commonly local, semi-fat, medium-ripened cow-milk cheeses such as Valtellina Casera, Bitto, Branzi, or Fontina. Polenta taragna can be enjoyed on its own, as the main course, or served alongside cold cuts and Italian pickles.

Buckwheat production in Valtellina dates back to the 1600s, so it is no surprise that it is used in many traditional local dishes such as this one.