Soft Polenta with Poppy and Robiola (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 cups water |
1 cup polenta |
2 tablespoons poppy seeds |
8 ounces rubella cheese |
Directions:
1. In a 4 quart saucepan, place cool water over high heat and bring water to a boil. Season with salt and pepper. Add polenta in a thin stream, whisking constantly. When all polenta is in, pull pot to front of burner, remove whisk, and start stirring with a wooden spoon. As polenta thickens, add poppy seeds and cheese and remove from heat. Stir cheese through and serve immediately with oxtails.
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