Soft Polenta with Poppy and Rubiola

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

1. In a 4-quart saucepan, place cool water over high heat and bring water to a boil.
2. Season with salt and pepper.
3. Add polenta in a thin stream, whisking constantly.
4. When all polenta is in, pull pot to front of burner, remove whisk, and start stirring with a wooden spoon.
5. As polenta thickens, add poppy seeds and cheese and remove from heat.
6. Stir cheese through and serve immediately with oxtails.

water, polenta, poppy seeds, cheese

Taken from www.foodnetwork.com/recipes/mario-batali/soft-polenta-with-poppy-and-rubiola-recipe.html (may not work)