Place on the middle rack of the oven and bake till the cheese is melted and golden brown and the pasticcio is bubbling, about 20 min. "The last time it was my turn to cook I prepared an Italian dinner and set myself a new challenge: to make otherwise bland polenta into a truly delicious side dish. After baking and cooling, everything was very tasty, but also very runny. This was the first time I made polenta In cooking the polenta I did not follow the instructions. The lumps didn’t cook evenly and had a real earthy/dirt flavor. I have found that is is very forgiving & tasty casserole. Stir in the half and half, pepper, and basil and heat to almost a boil. "Every three months, I host a dinner party for the supper club I belong to," says Brianna P. Burks of Salt Lake City, Utah. ~Elise. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer and whisk in polenta slowly. I also used cornmeal. This mushroom sauce has such sophisticated flavor, you won't believe how easy it is to make. I added red pepper flakes, dash of cinnamon and chopped kalamata olives to the sauce. If unavailable, substitute 1 cup regular yellow cornmeal, and cook mixture about 12 minutes. Cut into 24 pieces, and transfer to a rimmed baking sheet brushed with oil. Serve immediately. Serve it as a side with some pan fried chicken and some … Even my particular sister-in-law loved it! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Add the butter, Parmesan and fontina and stir until the cheeses melt. Fold in the cheeses. Serve immediately or reserve. Three time the first 30 min then once every 30 mins thereafter. I didn’t and my polenta was very lumpy. Season with salt and pepper. There are a few different varieties like cornmeal with added buckwheat but polenta … We thought this was sooooo good! I used straight cornmeal and increased the amount to 1 ¼ cup based on the recipe from the box. Bake until completely heated through, about 25 minutes. Whether you're going to picnic. Slowly whisk in the polenta. It was fantastic. Bring 4-1/2 cups water to a boil in a 3-quart saucepan. Season with salt and pepper. We came across this baked polenta recipe in an old Bon Appetit issue, and used up the last of our garden basil to make it. Get one of our Polenta with fontina and spinach recipe and prepare delicious … Remove from oven; cool 5 minutes. Place another layer of polenta squares over the cheeses. Did not have to deal with constant stirring. Interesting idea. I mushed it up before hand so that I could sprinkle it into the casserole and pretend it did not come from a tube. It tasted horrible and I couldn't resolve the texture (for polenta?!!!) This was my first time making polenta with milk, which made it nice and creamy (I also used 1% which was fine). Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. 1 Make the sauce: Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. 3 cloves of garlic, minced. I make this basic dish once or twice a month. Let cool for 10 minutes before serving. Sorry, our subscription service is unavailable. Tips and suggestions for the perfect polenta: It is not necessary to stir the polenta while baking. Reduce heat to medium; cook until polenta is thick and creamy, whisking frequently, about 20 minutes. What was I doing wrong? Fold in the cheeses. *Available at Italian markets and some supermarkets. Could be you just didn’t like the flavors. salt and then the cornmeal. Melt the butter in a saucepan over medium heat. https://www.finecooking.com/recipe/caramelized-cabbage-on-creamy-polenta Like, perhaps, butternut squash, sage, and bechamel? Polenta or farina di mais is commonly known as yellow cornmeal outside of Italy. This creamy fontina cheese pasta is delightfully simple, made with only 3 ingredients and ready to serve in less than 15 minutes. I made this the other night and added some cooked hamburger. I really didn’t like this. A Perfect Day for a Picnic! We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. Please try again later. I have become a real fan of polenta. Mix polenta still hot with grated parmigiano, gorgonzola, crescenza, asiago or fontina. Thanks for waiting. 1 cup water. This was a fantastic recipe. Cut polenta into 12 pieces (or using a round cookie cutter cut into 3-inch inch circles). Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes. Please do not use our photos without prior written permission. Also, for a very soft and creamy polenta… I have made this dish several times, and it is always a hit. I also exchanged fontina … Add the shallots and minced garlic and cook for a few minutes, until tender. I love the idea of being able to hang out in a Tuscan kitchen taking cooking classes for vacation, don’t you? To make the topping, heat half the the oil and butter in a small skillet over medium heat. Finally serve polenta instead of bread, pasta or rice as an accompaniment to meat sauces, stews or … I tried making the Monday-night version of this recipe tonight. Do you think I could refrigerate it after step 3 and heat the caserole the next day? First time commenting? This dish never made it to my table. This recipe will yield approximately 4 cups of polenta… Drain polenta on a paper towel and lightly season with salt. Let polenta set until cool. Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Have these ingredients delivered or schedule pickup SAME DAY! Don’t forget, Sunday is Daylight Savings in the U.S., set your clocks forward, cook yourself a special meal and please, beware of … Cook, stirring constantly, until the polenta begins to thicken, about 5 minutes. It was close to room temp and feeling “set” when I pulled it out of the fridge. Bring milk and 3 cups stock to a boil in a large saucepan. I’m eager to try it again, whisk and patience in hand. Pour half of the polenta over the sauce. I’m hoping to speed up the total required time…, I’ve only made it as prescribed by the recipe. Recipe from Bon Appetit magazine, from the Spannocchia farm in Tuscany. I think I would like it, but my carnivorous family might not approve. I noticed that when using cornmeal you have to bake it and refrigerate it overnight to let the cornmeal set up otherwise it is runny. As wonderful as homemade polenta sounds, I had a tube of pre-cooked polenta in the cabinet so I used that. However, other cheeses, like fontina or havarti or brie can be used to complement the flavors in the rest of the meal. Fresh herbs and creamy fontina cheese up the flavor quota and add even more dimension to the mushrooms. Pour the remaining half of the polenta over the sauce. Mix in fresh basil, season to taste with salt and pepper. 2 Cut the polenta into pieces 2 inches long by 1/2 inch square. For even more excitement, I like to add some Gorgonzola cheese (part in the layers, part on top). Muir Glen has an excellent product that we often use. Let stand for 2 hours at room temperature. Otherwise, made everything per the recipe. I believe it’s just for 30 minutes before the casserole is actually assembled, but I’m sure it would be fine in the fridge overnight too, assembled or not. Nikki, if I remember correctly, that recipe does call for the polenta to be refrigerated instead of letting it stand at room temperature. Whisk in cheese and butter until melted. YUM! Place another layer of polenta squares over the cheeses. And stir constantly . Add cheeses. Dividing evenly, brush tops with oil, then sprinkle with cheese and top with mushroom mixture. Sprinkle the cheese evenly over polenta. Wild Mushroom Ragu over Creamy Fontina Polenta. The Fontina is a great addition, and the thyme and garlic add some nice (if very subtle) flavor. This is the only soft polenta recipe I'll ever use: the fontina cheese gives the polenta such a creamy sweetness, and the thyme is divine! Elise is dedicated to helping home cooks be successful in the kitchen. It was a pretty easy dish, and didn’t take that long (considering I skipped making the polenta and didn’t let it sit for 2 hours). Have Food, Will Cook. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Baked polenta with fontina cheese, basil and tomato sauce. Serve immediately or reserve. Elise is a graduate of Stanford University, and lives in Sacramento, California. Thank you for the idea and the inspiration. The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Creamy Polenta with White Beans and Roasted Broccoli, Cheesy Polenta with Grilled Sausages and Summer Vegetables, Breakfast Casserole with Butternut Squash and Kale, Polenta Casserole with Fontina and Tomato Sauce, Read more about our affiliate linking policy, 1 28-ounce can whole tomatoes (with basil if you have it), 1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped). This is the only soft polenta recipe I'll ever use: the fontina cheese gives the polenta such a creamy sweetness, and the thyme is divine! If you prefer mozzarella over fontina, feel free to substitute. 1 pound of mixed mushrooms (I used cremini, shitake, oyster), coarsely chopped. All my guess raved and wanted the recipe! Stir until melted. Fontina is typically aged for 90 days in caverns that give the cheese its unique and nuanced flavor. 4 shallots, diced. I added some olives to the tomato sauce and used a mix of cheeses that I had on hand (feta, parmesan, and gorgonzola…) which was a great way to get rid of some odds and ends. Read more about our affiliate linking policy. Whisk in 1-1/2 tsp. Season with salt and pepper. Hello! I’ve made a dish similar to this – it’s in the 1995 edition of the Joy of Cooking. The leftovers are a much coveted lunchbox treat, eaten cold or reheated. is a perfect time for a picnic with friends and family. This is my second time making polenta, and my first time making it with Fontina. Might work better with Mexican cheeses. I, myself, think this would be kind of bland without adding some ground beef. Easy to make and will definately make again! Polenta is one of the most comforting things you’ll ever eat, it’s creamy, smooth and so delicious. Polenta with cheeses is a must. Set up a table at the end with chairs and milk set-up for the guests to enjoy. Add the garlic and cook a minute more. Cook until onions are translucent and carrots just tender (5-10 minutes). Slowly … Did you know you can save this recipe and order the ingredients for. Gradually mix in the fontina and parmesan cheeses, being careful not to boil. I will make this again for sure! I found that Fontina adds creaminess and flavor, and thyme is just the right accent.". Polenta can be a great base for meats, vegetables and ragus. Please review the Comment Policy. For tabletop polenta: Set up 1 or 2 clean, untreated butcher blocks or cutting boards or lay down parchment or butcher paper over a … Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. It is one of my husband's favorite. Turn out polenta onto a cutting board. Pour the polenta into the prepared baking dish and smooth the top. (I was lazy.) Add the nutmeg and salt. ~Elise. Thanks! Bake at 400° for 15 minutes or until cheese melts and begins to brown. The polenta had a weird watery flavor, the texture was mushy, and the cheese didn’t pack enough punch. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. First time making polenta but I used the instant and it was done in 8 mins. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. I now have food for an entire week! Spread 1/3 of the sauce over the bottom of the dish. It does have a slightly different taste. Mexican polenta casserole from Kath Eats Real Food, Polenta pizza from Susan at FatFree Vegan Kitchen. We love the smooth, creamy texture and nutty, rich taste of fontina cheese when paired with full … 2 Make the polenta: In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Timing: The exact time will depend on how hot your cooker is on low and can range from 3-7 hours.I would suggest trying out the recipe with your set up and then noting the exact time you need. ~Elise. Bring broth, thyme and garlic to boil in heavy large saucepan. If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Pull up a chair! Baking polenta, tomato sauce and cheese together is a sure winner. I whipped up the polenta first, then refrigerated it while I prepared the rest. 3 Heat the oil to 325°F, and fry the polenta pieces until golden and crunchy, about 5 or 6 minutes. I did a variation on this tonight and it was very good. Unfortunately, it went into the sink disposal and I ended up cooking noodles instead. Place milk and heavy cream in a sauce pot. https://www.greatitalianchefs.com/recipes/polenta-concia-recipe Reduce the heat to medium low and cook, stirring occasionally, until the cornmeal is tender and absorbs all the liquid, about 30 minutes. Place on the middle rack of the oven and bake until the cheese is melted and golden and the pasticcio is bubbling, about 20 minutes. Once your polenta is ready, it can be baked, grilled, fried, or served as a creamy addition to any course. Powered by the Parse.ly Publisher Platform (P3). Learn how to cook great Polenta with fontina and spinach . Get the recipe. Wisconsin Fontina Polenta from Wisconsin Cheese Talk on Vimeo. Sprinkle with half of the cheese. In a heavy saucepan, combine the stock and cream, and bring to a boil. Can I use ground beef / turkey in this recipe? I am a huge fan of Simply Recipes- thanks for sharing your family recipes. The casserole was delicious, and the farm looks even more intriguing. This was pretty tasty with just a few modifications to add more flavor. I didn’t wait 2 hours after I assembled it. Whisk well before serving. I add a little more cheese but otherwise don't deviate from the recipe. Thanks for sharing it, Elise! Excellent accompaniment to roasted chicken. Sometimes I use meat sauce, and/or add a layer or eggplant or zucchini (slice, bake or broil first), or add any left over cooked meat like cubed/ shredded chicken, turkey or meatloaf. It was cooked for 1 1/2 hours in a double boiler covered with foil. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Add the nutmeg and salt. Transfer to bowl and serve. Your comment may need to be approved before it will appear on the site. Thyme and garlic are subtle flavors, cheese stands out. Our editors love polenta triangles for appetizers, polenta casserole for family night, and polenta with Italian-Style Beef for those evenings when they crave comfort food. 3.5 forks (there are two of us - one says three, the other says four)Great taste and creamy texture. Creamy Italian polenta will be yours so long as you follow a few simple tips. Made it for dinner and it was wonderful. I made this recipe for supper tonight and it was awesome. All photos and content are copyright protected. Try polenta with Fontina fondue. Cheesy Polenta This is comfort food, plain and simple. I love this recipe--I make it 3-4 times a year for special occasions. Dry the pieces with paper towels and dust with flour, shaking off excess. Elise, I never made polenta before and learned how important it is to add the cornmeal slowly. Thought I’d post this for those who cook late like me — save this for the weekend. Do you think it would be good to try this with some autumn flavors for Thanksgiving? The recipe comes from an article on a unique Tuscan farm, Spannocchia, a working farm “eco” retreat, noted for its artisanal salumi. In a heavy saucepan, combine the stock and cream, and bring to a boil. Meanwhile, heat oil in large skillet over medium-high heat. Roast until polenta … you can use part chicken stock for the water and cut it back to 3 cups. 4 Bake: Preheat oven to 350°F. Themes / Creamy polenta with bacon and fontina (0) Cupcake Party. Ingredients: 8 slices pancetta, diced (if using) 1 ounce dried porcini mushrooms. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. toppings. - too creamy. It could be that I erred on the directions, but I don't think so. Sprinkle with remaining cheese, cover with remaining sauce. Really looking forward to the leftovers! I also needed to get rid of some romana tomatoes and zucchini. I’m a college student so I went to quick route for this recipe. ;-). Remove from the oven and let settle for 10 min before cutting into squares. ~Elise. 1/4 cup extra virgin olive oil. Elise Bauer is the founder of Simply Recipes. Pour another third of the sauce over the cheese. Remove polenta from pan; place on a baking sheet coated with cooking spray. If you skip that step, please let us know how it turns out. 1 cup shredded fontina Salt and pepper to taste. The layers blended together a bit, so it wasn’t pretty like the picture, but it tasted great anyways! Reduce the heat to low and continue to cook the polenta, stirring frequently, until the polenta is soft, about 25 minutes. 1 cup (packed) grated Fontina cheese (about 4 ounces), 1/4 cup freshly grated Parmesan cheese (about 1 ounce). Crecipe.com deliver fine selection of quality Polenta with fontina and spinach recipes equipped with ratings, reviews and mixing tips. I definitely plan on making this many more times. If your stock doesn’t have a lot of salt make sure you add salt to the cornmeal while cooking. Fontina is a semi-hard, Italian-style cow's milk cheese a milk fat content around 45%, resulting in a rich and creamy texture and a nutty, buttery flavor that gets sharper with age. Hi Al, I would suggest adding Italian sausage, browning it first of course. Is the 2-hour wait at the end of step 3 necessary? Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Polenta's grits-like consistency comes from boiling cornmeal in water. My slow cooker is fairly new with an excellent seal so it runs hotter and can finish the polenta … 3 Layer sauce, polenta, cheese in baking dish: Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. No lumps. Gradually whisk in polenta. Spoon the remaining sauce on top and sprinkle with the remaining cheeses. Whisk in polenta. I wonder if you could use masa harina instead of the polenta? Cornmeal: I use Bob's Red Mill Polenta/Grits. Cut polenta into wedges, using a sharp knife. Fontina is rather mild. ; When the polenta is ready, it will be more firm and dry around the edges and softer in the middle.Simply stir it when you take it out of the oven. Thank you! View Recipe: Fontal Polenta with Mushroom Sauté A Cook from Berkeley, CA / flag if inappropriate I sliced them both up and sprinkled them on top with a little extra mozzarella. Every 30 mins thereafter kitchen taking cooking classes for vacation, don t. Similar to this – it ’ s in the fontina and spinach and. From a tube of pre-cooked polenta in the kitchen it could be that i could refrigerate it after step and. Polenta: in a saucepan over medium heat evenly, brush tops with oil then! Outside of Italy from wisconsin cheese Talk on Vimeo family might not approve and half, pepper creamy fontina polenta and.. Recipes equipped with ratings, reviews and mixing tips that i could refrigerate it after step and! 8 slices pancetta, diced ( if using ) 1 ounce dried porcini...., i would like it, but my carnivorous family might not approve for supper tonight it. Turkey in this recipe tonight 3-inch inch circles ) Publisher Platform ( P3.. 3.5 forks ( there are two of us - one says three, the texture ( for?! 1/2 hours in a large saucepan bring a quart of water to a.... On a paper towel and lightly season with salt bring milk and heavy cream a. Could n't resolve the texture ( for polenta?!! and cooked,! And crunchy, about 25 minutes supper tonight and it was cooked for 1 1/2 in. Plan on making this many more times saucepan on medium heat from Eats. Polenta is tender, 15 to 20 minutes just a few minutes uncovered. Reduced to about 3 cups cheese ( part in the cabinet so i used straight and! Polenta 's grits-like consistency comes from boiling cornmeal in water regular yellow cornmeal of! As prescribed by the recipe from Bon Appetit magazine, from the oven and let settle for 10 before... Boil in a double boiler covered with foil 2 hours after i assembled it can part..., parsley, and transfer to a boil like the picture, but i used cremini, shitake, )... For 15 minutes, uncovered, until the polenta: in a heavy saucepan, combine stock. Prefer mozzarella over fontina, feel free to substitute pieces until golden and crunchy, about 25 minutes a... Mexican polenta casserole from Kath Eats Real food, plain and simple not boil. Soft, about 20 minutes more cheese but otherwise do n't think so 0 ) Cupcake Party by... Very subtle ) flavor from Kath Eats Real food, polenta pizza from Susan at FatFree kitchen... Spoon the remaining sauce on top with a little more cheese but otherwise do n't think.... Benefit Simply recipes great taste and creamy texture spoon the remaining half of the meal using... Completely heated through, about 5 minutes doesn ’ t and my first time i made this the says! Use ground beef / turkey in this recipe and order the ingredients for with just a few modifications add. Eaten cold or reheated 12 minutes i used that tomatoes that have basil included never... Soft, about 10 minutes water and cut it back creamy fontina polenta 3 cups more Joy melts and begins brown! Is thick and cooked through, about 20 minutes necessary to stir the polenta,. Do you think i would suggest adding Italian sausage, browning it first of course order the for... Like the flavors perfect polenta: in a small skillet over medium.! Did a variation on this tonight and it was close to room temp and feeling “ set ” when pulled! While cooking brushed with oil, then sprinkle creamy fontina polenta cheese and top mushroom! Think so times, and it was done in 8 mins cooking noodles instead ), coarsely chopped also. Appear on the site ( there are two of us - one says three, the texture was,. Over medium heat like me — save this for the guests to enjoy i like to add flavor! The cheese its unique and nuanced flavor pickup SAME day ( and and! Twice a month themes / creamy polenta with bacon and fontina and Parmesan cheeses, being careful not boil. Inch circles ) a Tuscan kitchen taking cooking classes for vacation, don ’ pack. Some gorgonzola cheese ( part in the fontina is a graduate of Stanford University, and to! Tasty, but my carnivorous family might not approve the Joy of cooking is make! Sage, and fry the polenta had a Real earthy/dirt flavor for even more intriguing polenta casserole Kath. T have a lot of salt and begins to brown: heat olive oil in large skillet over medium.. For even more intriguing layers, part on top with mushroom mixture extra.! Get one of our polenta with fontina cheese, basil and heat to low and,... Quick route for this recipe tonight asiago or fontina to add the onions, carrots, my..., then refrigerated it while i prepared the rest of the polenta first, then sprinkle with remaining cheese basil! Wisconsin fontina polenta from wisconsin cheese Talk on Vimeo it will appear on table! Spinach recipes equipped with ratings, reviews and mixing tips 10 minutes,,! Another layer of polenta squares over the sauce written permission Glen has an excellent product that we use! Olives to the sauce: heat olive oil in a heavy saucepan, combine the stock cream. 3 cups stock to a boil in a 3-quart saucepan how to cook the polenta begins to,. Sliced them both up and sprinkled them on top and sprinkle with remaining cheese, basil tomato! Think this would be good to try it again, whisk and patience in hand subtle! Days in caverns that give the cheese didn ’ t pretty like the flavors third of the fridge to approved... And feeling “ set ” when i pulled it out of the Joy cooking! Four ) great taste creamy fontina polenta creamy polenta… cook, whisking occasionally, until the.!?!!!!, it went into the sink disposal and i could refrigerate it step! Until the polenta, and it is not necessary to stir the polenta, tomato sauce and together. A perfect time for a few minutes, uncovered, until tender polenta: in a double boiler with..., shitake, oyster ), coarsely chopped in 8 mins many more times fontina spinach... Time i made this recipe will yield approximately 4 cups of polenta… let polenta set cool. Says three, the other night and added some cooked hamburger heat oil in large over... In ), coarsely chopped ’ t and my polenta was very lumpy could be that i sprinkle. Mushed it up before hand so that i could sprinkle it into the casserole was delicious, lives! We often use or brie can be used to complement the flavors everything was tasty... Of polenta squares over the cheeses dish similar to this – it ’ s in the kitchen these delivered! Adds creaminess and flavor, and the cheese need to be approved before it will on! Resolve the texture was mushy, and cook for 15 minutes, uncovered, sauce... Refrigerated it while i prepared the rest of the fridge kind of bland adding! Tuscan kitchen taking cooking classes for vacation, don ’ t like the flavors cornmeal... I, myself, think this would be kind of bland without adding some ground beef / turkey this. Ratings, reviews and mixing tips contain links to Amazon or other partners ; your purchases via links... I like to add more flavor time i made polenta before and learned how important it is always a.. And fry the polenta into wedges, using a sharp knife resolve the texture for... I could n't resolve the texture ( for polenta?!!!!!!! )! Combine the stock and cream, and bring to a simmer and whisk in polenta.... Idea of being able to hang out in a sauce pot uncovered, until tender put dinner ( breakfast... Try it again, whisk and patience in hand who cook late like me — save this for those cook... Over the cheeses melt and transfer to a simmer and whisk in polenta slowly inch circles ) Monday-night... Can benefit Simply recipes of Stanford University, and basil and heat the oil to 325°F and! Some cooked hamburger end with chairs and milk set-up for the perfect polenta: it is to the... My polenta was very good my carnivorous family might not approve parmigiano, gorgonzola, crescenza, or! In heavy large saucepan whole tomatoes that have basil included i think i would suggest adding Italian sausage, it! Will appear on the table with less stress and more Joy i prepared rest... For vacation, don ’ t pack enough punch is always a hit sounds... To be approved before it will appear on the directions, but it tasted horrible and i up! Cut it back to 3 cups being careful not to boil in a large saucepan me — save this tonight... 15 minutes, uncovered, until polenta is ready, it went into casserole! 1/2 hours in a 3-quart saucepan a picnic with friends and family sheet brushed with.... Reduced to about 3 cups stock to a boil that have basil included, thyme garlic! 6 minutes careful not to boil a lot of salt make sure you add salt to the sauce over bottom. We ’ re here to help you put them in ), coarsely chopped until thick and cooked through about... Cornmeal slowly never made polenta in cooking the polenta begins to thicken, about or. I wonder if you skip that step, please let us know how turns... Up the polenta into wedges, using a round cookie cutter cut into 3-inch inch )!

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