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Polenta
- Serves
4 to 6
Published 1965
Ingredients
1 pound 2-2 ½ pints 4 tablesp
Method
Bring water to a boil. Pour the cornmeal in slowly, stirring constantly with a wooden spoon. Continue cooking for 20 to 30 minutes, stirring frequently, until the polenta is thick and soft and leaves sides of pan easily; add a little more water if necessary. Stir in butter and freshly grated Parmesan cheese.
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