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2000s Recipes + Menus

Polenta with Franklin’s Teleme

  • Active Time:25 min
  • Start to Finish:40 min
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.
Cooks’ note: We've also got a web-exclusive recipe using the leftover polenta.