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Traditional Soft Polenta
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time:
Source: Cakebread
6 cup | water |
1 tsp | kosher salt |
1 1/2 cup | coarsely ground cornmeal |
1/2 cup | Parmigiano-Reggiano, freshly grated |
1 pinch | kosher salt |
1 pinch | black pepper |
Bring water and salt to a boil in a large saucepan over high heat. Whisk in the cornmeal in a steady stream. Decrease the heat to low and continue whisking occasionally for the first 5 min. Cook for 20-25 min., until the polenta is tender and creamy, stirring occasionally with a wooden spoon. Stir in the cheese and season to taste.
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