| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Taste, Side dishes, Pasta & noo | 6 | Servings | |
INGREDIENTS
| 3 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | c | Polenta Taragna |
| 6 | tb | Unsalted butter, cut into pieces |
| 4 | oz | Tallegio cheese, sliced |
| Freshly ground black pepper, to taste |
INSTRUCTIONS
Bring the water and salt to a boil in a large saucepan. Reduce the heat to moderately low so that the water comes to a simmer. Begin pouring in the polenta taragna by the handful, in a thin stream, very slowly, and stir constantly with a long handled wooden spoon to avoid lumps. Keep the mixture at a bare simmer and stir fre quently. (It is not necessary to stir constantly if the polenta is cooked on low heat.) After all the polenta is added, stir in 3 tablespoons of the butter and cook the polenta for 20 to 25 minutes. As it cooks, the polenta will thicken considerable; just keep stirring, and crush against the side of the pan any lumps that might form. The polenta is done when it comes away effortlessly from the s ides of the pan. Remove the pan from the heat and stir in half of the cheese, the remaining 3 tablespoons butter, and pepper. Season to taste. Add remaining cheese and stir quickly, leaving some of the cheese unmelte d. Transfer the polenta to a serving platter and serve immediately. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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