Polenta Taragna con Fontina

Instructions

1. 1

   Bring water and milk to a rolling boil with salt in a heavy pot. Slowly pour in the polenta in a thin stream while whisking constantly to prevent lumps. Add the buckwheat flour and whisk to incorporate.

2. 2

   Reduce heat to the lowest setting. Switch to a wooden spoon and stir every 5–8 minutes for 40–45 minutes until the polenta pulls away cleanly from the sides of the pot and no longer tastes of raw grain. It will splutter and spit — use a long-handled spoon and stand back.

3. 3

   Remove from heat. Vigorously stir in cold butter and all the cheese until completely melted and incorporated into a creamy, flowing mass. Taste for salt.

4. 4

   Pour the polenta onto a large wooden board or into a shallow serving bowl. Top immediately with braised mushrooms or sausage and their cooking juices. Serve family-style — polenta firms up as it cools, so eat immediately.