Polenta with Franklin's Teleme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
6 cups cold water |
1 1/2 cups polenta (not quick-cooking) |
2 teaspoons fine sea salt |
1/2 stick unsalted butter |
1/2 pound franklin's teleme cheese, or 3/4 cup mascarpone and grated parmigiano-reggiano |
Directions:
1. 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).
2. Remove from heat and stir in butter. Pull cheese into pieces and stir into polenta until incorporated. Season with sea salt and pepper.
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