Tóc

Tóc,  in Bellagio is what they call the creamy soft polenta dish that's popular all over the North of Italy. As it's so rich it's a traditional feast day dish usually served with meat or fish but it goes equally well with some well-seasoned buttery mushrooms. It's called Tóc because you should eat it with your hands, i.e. you touch.

Ingredients
serves 2

for the tóc

500ml water
½ tsp salt
150g polenta 
75g butter
200g  mild cheese (like talleggio or brie)
salt

on the side
200g mushrooms
50g vegetarian Italian hard cheese

Method
In a large, heavy-based pan (traditionally a copper pot) bring the water to a boil.

Add the polenta, stirring continuously until it is thoroughly incorporated. Continue stirring at the high heat for a few minutes until it thickens.

Turn the heat down to low, cover with a lid and cook slowly for 30 minutes, giving it a stir every 5 minutes or so to stop it from catching. It is said to be ready when the polenta begins to come away from the sides of the pan.

Stir in the butter, cheese and season with salt.

Serve warm with a side of the mushrooms.