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Mario Batali's Warm Polenta With Robiola

Mario Batali
Servings: 2 to 4
1 to 30 min

Cheesy and delicious!

  • Ingredients
  • step-by-step directions
Mario Batali's Warm Polenta With Robiola
  • salt
  • 1 cup quick-cooking polenta
  • 1 tablespoon extra virgin olive oil
  • freshly ground black pepper
  • 10 ounce soft fresh Robiola cheese
  • 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.
  • 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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