| 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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