Soft Polenta with Poppy and Rubiola

1. 1

   In a 4-quart saucepan, place cool water over high heat and bring water to a boil.

2. 2

   Season with salt and pepper.

3. 3

   Add polenta in a thin stream, whisking constantly.

4. 4

   When all polenta is in, pull pot to front of burner, remove whisk, and start stirring with a wooden spoon.

5. 5

   As polenta thickens, add poppy seeds and cheese and remove from heat.

6. 6

   Stir cheese through and serve immediately with oxtails.

* Per serving · 4 servings · Values may vary.

No additional tips available.