Soft Polenta with Poppy and Robiola
- Total:
- 25 min
- Prep:
- 10 min
- Cook:
- 15 min
- Yield:
- 4 servings
Ingredients
- 4 cups water
- 1 cup polenta
- 2 tablespoons poppy seeds
- 8 ounces Rubella 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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