Polenta from The Mediterranean Kitchen by Joyce Goldstein
Stir 7 cups cold water and the polenta together in a large heavy saucepan. Cook over low heat, stirring often and scraping the bottom of the pot, until thick and it no longer feels grainy on your t...
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Ingredients
- 7 to 8 cups cold water
- 2 cups coarse cornmeal for polenta
- ¾ cup unsalted butter
- Salt
- 1 cup freshly grated Parmesan cheese
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