Polenta with Taleggio and sage
It is really very simple to make polenta. The main thing is to avoid lumps, which is why it must be stirred often over a low flame. Once cooked and turned out, it should be cut using cotton string, which is drawn along under it, and then lifted to cut off a slice. To store polenta in the fridge, wrap it in a tea towel or piece of cloth. Do not store it in plastic wrap as it will sweat.
Ingredients
1.25 litres of water
1 tsp sea salt
250g polenta flour
1 cup fresh sage leaves, separated
80mL extra virgin olive oil
200g Taleggio, thinly sliced
Method
Bring the salted water to the boil. Add the polenta flour in a fine stream, stirring constantly so that no lumps form. Keep stirring until you see the polenta start to thicken and come away from the sides of the saucepan. Turn down the heat to a very low simmer and cover the saucepan with a lid for about 25-45 minutes depending on the type of polenta, stirring it well every 5 minutes or so. When it is ready, either keep it on a very low simmer to serve soft, or turn it out on a wooden board and allow it to set.
While the polenta is cooking, fry the sage in the olive oil so it crisps up, then drain on some absorbent paper. Spoon some hot polenta, using a wet wooden spoon, on each plate. Lay a couple of Taleggio slices on top, so that they melt, and finish with some of the fried sage.
If turning out the polenta onto a board, lay all the Taleggio on evenly and then finish with the sage. To serve, spoon some onto plates.
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