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Creamy Polenta with Mascarpone
- Makes
4
Main-Course Servings - Difficulty
Easy
By Richard Sax
Published 1997
Polenta is one of my favorite foods—it’s Italy’s version of cornmeal mush. Like risotto, it requires some attention during its slow cooking, but these are moments I enjoy for quiet contemplation. As I’ve mentioned elsewhere in these pages, the Union Square Cafe in New York City, with its gifted chef/co-owner
Ingredients
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