Creamy Whole Grain Polenta with Salt-Cured Veal Tongue and Cheese Fondue

Method

1. Prepare the cheese fondue: place pecorino semistagionato, taleggio, morlacco, and cream in a pan on the stove. Stir over direct heat, adding bay leaf, nutmeg, or curry if desired. Cook until melted and creamy, stirring constantly to prevent sticking.
2. Bring water to a boil and add a sprig of rosemary to infuse flavor. Remove the rosemary once the water is boiling.
3. Gradually pour in the whole grain polenta flour in a rain, stirring constantly with a whisk. Cook for about 4-5 minutes, keeping the polenta slightly loose (not too thick). Season with salt and add a knob of butter at the end.
4. Take the pre-cooked salt-cured veal tongue, pat it dry, and cut it into large cubes.
5. In a frying pan, heat olive oil with garlic and a bay leaf. Add butter and some guanciale or pancetta. Add the tongue cubes and sauté until caramelized and golden.
6. Strain the cheese fondue through a fine mesh to make it smooth.
7. To serve, place a generous spoonful of polenta on the plate, top with the sautéed tongue, then pour the cheese fondue over. Garnish with toasted almonds or pistachios and drizzle with noisette butter if desired.