Soft polenta goes well with any braise. The taleggio gives it a rich and distinctive flavour. If you're not a fan of smelly cheeses, leave it out - but it would be a terrible shame.
100g unsalted butter
150g finely grated parmesan
freshly ground pepper
1. Bring 1.4-1.5 litres water to the boil in a saucepan. Add some sea salt and, while whisking, pour in the polenta until it is completely incorporated.
2. Reduce the heat and cook for about 40 minutes at a gentle simmer, stirring from time to time with a wooden spoon, until the grains are soft and no longer gritty.
3. Towards the end, stir in the butter, parmesan and taleggio, add a good grind of pepper and check for salt.