Serves8
- Active Time:25 min
- Start to Finish:40 min
RECIPE BY TONY OLTRANTI
January 2009
Oltranti gives this dish a velvety finish with Franklin’s Teleme, a soft, tangy cheese made in Northern California. If you can’t find it, use a combination of mascarpone and Parmigiano-Reggiano.
-
6
cups
cold water
-
1 1/2
cups
polenta (not quick-cooking)
-
2
teaspoons
fine sea salt
-
1/2
stick unsalted butter
-
1/2
lb
Franklin’s Teleme cheese, or 3/4 cup mascarpone and 1/3 cup grated Parmigiano-Reggiano
-
Stir together water, polenta, and sea salt in a heavy medium saucepan, then bring to a boil, covered. Simmer, uncovered, stirring constantly with a long-handled wooden spoon, until smooth and creamy, about 20 minutes. If mixture starts to tighten and get dry, add more water (up to 1/2 cup).
-
Remove from heat and stir in butter. Pull cheese into pieces and stir into polenta until incorporated. Season with sea salt and pepper.
