Polenta Ticinese

In the Italian-speaking canton of Ticino, polenta replaces potatoes as the staple starch and is cooked with a reverence that reflects its cultural importance. Ticino-style polenta is stirred slowly for nearly an hour until it pulls away from the sides of the pot in a golden, creamy mass. Traditionally poured onto a wooden board and served communally, it accompanies rich braised meats, local luganiga sausage, and a generous mantle of melted cheese.