Polenta
Creamy, cheesy polenta with taleggio and Grana Padano, perfect for a comforting side or main dish.
Ingredients
- 400 g coarse cornmeal for polenta
- 1.8 l water
- 2 tsp salt
- 60 g butter
- 150 g taleggio, cut into small dice
- 50 g grated Grana Padano
- 1 pinch black pepper
How to make it
- Bring the water and salt to a steady boil in a heavy pot, then rain in the cornmeal in a thin stream while whisking so no lumps form.
- Lower the heat and cook the polenta for 35 to 40 minutes, stirring often with a wooden spoon until it becomes thick, smooth and pulls away from the sides of the pot.
- Stir in the butter until it melts into a glossy, creamy mass.
- Add the taleggio dice and keep stirring until they soften and disappear into the hot polenta in small creamy streaks.
- Fold in the grated Grana Padano and black pepper, then cook for 1 more minute so the cheese melts through.
- Spoon the polenta into a shallow serving bowl and let it settle into a soft mound with the melted cheese hidden inside and just a few creamy pockets visible on top.
