Polenta

A tall pot prevents it from boiling over when it comes to the boil and while it bubbles later.

Always add polenta to the boiling liquid and do not pour it in all at once — this keeps it smooth.

If it thickens too quickly, reduce the heat slightly and continue working briskly.

A sprig of rosemary can be cooked with it for extra aroma and removed before serving.

If it does not come away easily, cook a few more minutes, stirring patiently from time to time.

For a savory variation, fold in cheese cubes (e.g. Fontina, Bianco or Gorgonzola) or diced tomatoes at the end.

Goes particularly well with game, roast pork, smoked meats, ragouts, goulash or mushrooms in cream sauce.