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Polenta Alla Ticinese

Post 1


2 cups of cornmeal
6 cups of water
1/4 cup of real butter
2 cups of Grated Sbrinz, Romano, or Parmesan cheese
2 tablespoons of salt
1/2 teaspoon of paprika
1 cup of heavy cream

Blend the cornmeal and 2 cups of water to a smooth mixture. Bring remaining water to a boil. Gradually stir in cornmeal mixture. Cook over low heat stirring frequently, until thick and smooth, or until the mixture clears the sides of the saucepan. Beat in the butter, 1 1/2 cups of the grated cheese, the salt and paprika. Spread the mixture on a buttered cookie sheet to a depth of 1 inch. Chill. Butter a shallow baking dish. Cut cornmeal mixture into fingers and place in baking dish. Pour cream over cornmeal fingers. Sprinkle with remaining cheese. Bake in preheated moderate oven (350) for 15 to 20 minutes or until golden brown.

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Polenta Alla Ticinese

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