Bring the water to a boil in the traditional copper cauldron or in a heavy-bottomed, stainless steel saucepan.
Slowly add the flours, while stirring constantly, until a lump-free mixture is obtained.
Cook at medium-low heat for 50-60 minutes, stirring frequently to prevent the mix from sticking to the pot.
When the polenta is almost ready, add the butter and allow it to melt.
Finally, turn off the heat and add the cheese.
Keep stirring until the cheese has partially melted.
Serve in earthenware or ceramic bowls, or on a cutting board if used as a side.
Source : https://www.disgracesonthemenu.com/2012/01/polenta-taragna.html
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.