Polenta on Lake Como is more than just a dish — it is the soul of Lombard cuisine, a staple that has nourished these mountains for centuries. Long before pasta conquered Italian tables, families in the lake valleys were gathering around steaming pots of cornmeal, slow-cooked over wood fires, served with local cheese, butter, and whatever the season offered. At MamaGina Brunate, we continue this tradition 500 metres above the lake.
The History of Polenta on Lake Como
Corn arrived in northern Italy in the 16th century, and within a hundred years polenta had become the daily bread of Lombardy. Around Lake Como, every village had its own variation. The mountain communities favoured Polenta Taragna — made with a mix of cornmeal and buckwheat flour, stirred with local cheese until thick and creamy. It was food that warmed you through the long Alpine winters.
In the lakeside towns, polenta was served with freshwater fish — particularly missoltini (sun-dried agone fish), a combination that remains one of the most traditional dishes of the Lario area. Higher up in the hills, families paired their polenta with wild mushrooms, game, and the rich cheeses of the Valtellina.
Polenta Taragna: The Queen of Polenta on Lake Como
If there is one polenta you must try on Lake Como, it is Polenta Taragna. The name comes from the “tarai,” the wooden stick used to stir the pot. Made with a blend of corn and buckwheat flour, it has a deeper, nuttier flavour than standard polenta. The defining moment comes at the end: local butter and cheese (traditionally Casera or Bitto) are folded in, creating a rich, stretchy, impossibly comforting dish.
Polenta at MamaGina Brunate
At MamaGina, polenta is not a side dish — it is a celebration. Our Polenta MamaGina is prepared following the slow-cook method: cornmeal stirred patiently for over 40 minutes, then finished with local mountain butter and a blend of Lombard cheeses. It arrives at your table golden, fragrant, and impossibly creamy.
We serve it as a main course with seasonal accompaniments — porcini mushrooms in autumn, braised meats in winter, grilled vegetables in summer. And always with that view: the polenta steaming on your plate, Lake Como stretching out below.
Other Traditional Dishes to Try
While you are exploring Lombard cuisine at MamaGina, do not miss our other traditional offerings: the handmade pasta, the locally sourced meats, and of course the Mega Tiramisu — not Lombard in origin, but very much a MamaGina legend.
Taste the Tradition
Try our Polenta MamaGina with a view of Lake Como — the way it was meant to be enjoyed.
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