Bring the water to a boil in a large saucepan. Slowly whisk in the polenta. Cover and cook over low heat, whisking often, until thickened, about 10 minutes. Stir in the butter and cheese ...

Add in the eggs one at a time until combined. Stir in the poppy seeds and polenta. Add the lemon paste and combine. Scoop the mixture into your prepared loaf tin and bake for about 50 minutes ...

To prepare polenta and bruscitt ... in which to insert the fennel seeds (4) and a peeled garlic clove (5). Close the bag with ...