POLENTA AND TALEGGIO-BASIL
4 cups water
1 tsp. salt
1 cup polenta corn meal
1 cup fresh basil leaves separated
2-4 Tbs. extra-virgin olive oil
8 oz. Taleggio cheese, thinly sliced
Bring water and salt to a boil.
Add polenta corn meal in a thin stream. Keep stirring until corn meal pulls away from sides of pan. (No lumps) Turn down heat to simmer for 25 minutes, stirring every 5 minutes or so.
While it is cooking, stir-fry the basil in olive oil until crispy, then drain on paper towels.
Spoon hot polenta on to each plate. Lay a couple of slices of Taleggio cheese on each portion and finish with the fried basil.