Pulenda

Method

Bring the water to a boil in a large, heavy-bottomed pot and add salt. Slowly pour in the cornmeal whilst stirring constantly to prevent lumps from forming. Reduce the heat to low and continue stirring frequently for 30-40 minutes until the polenta is thick, creamy and pulls away from the sides of the pot. Stir in the butter and grated Pecorino Romano cheese until fully incorporated, then season with black pepper. If using pork or sausage, cook it separately and fold through the finished pulenda. Serve immediately whilst hot, either in bowls or poured onto a wooden board to cool and set.