How To Make Polenta Concia - Best Recipe | Charleston Magazine
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Ingredients
- 4 Tbs. unsalted butter
- 4 cloves garlic, finely chopped
- 5 cups water
- 1½ Tbs. kosher salt
- 2 cups fine yellow cornmeal, Anson Mills Antebellum brand preferred
- Olive oil
- 6 oz. thinly sliced, high quality Muenster cheese
- 5 oz. heavy cream
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