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POLENTA - Polenta with Robiola
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Another serving option is to combined Mario Batali's Bolognese sauce with Mario Batali's Warm Polenta with Robiola ingredients | |
Salt | |
1 tablespoon | Sugar |
1 cup | Quick-Coking Polenta, (or Cornmeal) |
freshly ground Black Pepper | |
instructions In a medium saucepan, bring 5 cups of water to a boil. Add 1 teaspoon salt and the sugar. Slowly add the polenta in a thin stream, whisking constantly. When all the polenta has been added, lower the heat to a simmer. Season with salt to taste and cook, whisking every so often, until the polenta has the consistency of thick oatmeal, 5 to 7 minutes. ingredients | |
10 ounces | soft fresh Robiola Cheese |
instructions
Crumble some of the fresh Robiola over the top and serve warm or at room temperature.
Helpful Tip:
1. Saute Sofrito or Mirepoix in butter for a richer flavor.
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