Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 cups water
  • 1 cup polenta
  • 2 tablespoons poppy seeds
  • 8 ounces Rubiola cheese

Directions

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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