Image
By
Matthew EvansAbstract
You can use white polenta made from white corn, if you can find it, for a more subtle result. Use the polenta as an accompaniment to a ragu of some kind, or ossobuco. Italians have told me to only stir in one direction, but I’ve found that it has made no difference to the end result when I reverse the stirring to rest my arm.
Add about 100 g of extra cheese (like fontina or a good sheep’s milk cheese) to make a richer, more lip-smacking dish - though you may need to reduce the salt at the start.