For a more “seasoned” effect, melt 100 grams of butter (instead of 50 to add cold together with the cheeses) with 3 sage leaves and two cloves of garlic. Brown everything and use to season the polenta taragna.
Ingredients for 4 people
400 gr of yellow polenta
100 grams of taleggio
100 gr of gorgonzola
100 gr of dairy or fontina cheese
50 gr of butter
Rock salt for the polenta
Put a large pot of water on the fire according to the instructions on the polenta package. When it boils, add salt and add the polenta, stirring constantly with a whisk, so that lumps do not form.
Once ready, add the diced cheese and butter and mix until a creamy polenta is obtained.