WEEKDAYS 1e|12c|p

Mario Batali's Warm Polenta With Robiola

Holidays Mario Bata1B92418jpg
Cheesy and delicious!
skill level
Easy
time
1-30min
servings
2 to 4
cost
$
Contributed by :
Add this tasty side to your holiday menu.
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ingredients
  • salt
  • 1 cup quick-cooking polenta
  • 1 tablespoon extra virgin olive oil
  • freshly ground black pepper
  • 10 ounce soft fresh Robiola cheese
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    salt
    1 cup quick-cooking polenta
    1 tablespoon extra virgin olive oil
    freshly ground black pepper
    In a medium saucepan, bring 5 cups of water to a boil. Add 1 teaspoon salt. Slowly add the polenta in a thin stream, whisking constantly. When all the polenta had 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.
  • 2
    salt
    10 ounce soft fresh Robiola cheese
    Crumble some of the fresh Robiola into the polenta and stir to combine. Serve warm or at room temperature with Capon and Mushrooms.
 
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