Soft polenta
Soft polenta goes well with any braise. The taleggio gives it a rich and distinctive flavour. If you're not a fan of smelly cheeses, leave it out - but it would be a terrible shame.
Ingredients
250g polenta
sea salt
100g unsalted butter
150g finely grated parmesan
100g taleggio
freshly ground pepper
Method
Step 1
Bring 1.4-1.5 litres water to the boil in a saucepan. Add some sea salt and, while whisking, pour in the polenta until it is completely incorporated.
Step 2
Reduce the heat and cook for about 40 minutes at a gentle simmer, stirring from time to time with a wooden spoon, until the grains are soft and no longer gritty.
Step 3
Towards the end, stir in the butter, parmesan and taleggio, add a good grind of pepper and check for salt.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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Original URL: https://www.smh.com.au/link/follow-20170101-37dqr