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Mario Batali's Warm Polenta with Robiola

Warm Polenta Robiola Mario Batali
Cheesy Polenta
skill level
Easy
time
30-60min
servings
8 to 10
cost
$
Contributed by :
Warm Polenta with Robiola Recipe: Dress up polenta with a scoop of hearty meat sauce and a touch of fresh robiola cheese.
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ingredients
  • Salt
  • 1 tablespoon Sugar
  • 1 cup Quick-Coking Polenta (or Cornmeal)
  • freshly ground Black Pepper
  • 10 ounces soft fresh Robiola Cheese
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Salt
    1 tablespoon Sugar
    1 cup Quick-Coking Polenta (or Cornmeal)
    freshly ground Black Pepper
    In a medium saucepan, bring 5 cups of water to a boil. Add 1 teaspoon salt and the sugar. Slowly add the polenta in a thin stream, whisking constantly. When all the polenta has 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
    10 ounces soft fresh Robiola Cheese
    Crumble some of the fresh Robiola over the top and serve warm or at room temperature.

    Helpful Tip:
    1. Saute Sofrito or Mirepoix in butter for a richer flavor.
 
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