Polenta Taragna (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
2 cups polenta or course cornmeal, quick cooking, mixed with 1 cup buckwheat flour |
1/2 cup butter plus 3 tablespoons |
1/4 pound crescenza cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter an oven proof dish with 3 tablespoons butter and set aside. In a 6 quart sauce pan, heat 8 cups water to a boil. Whisking furiously, slowly drizzle in mixed flours until all are in. Pull pan to front of burner and switch to a wooden spoon. Cook until texture of molten lava and add butter and cheese. Stir though and pour into baking dish. Place in oven 8 to 10 minutes, remove and serve immediately.
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