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- Parmigiano and Black Pepper Polenta
- (Polenta a Parmigiano e Pepe Nero)
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- Ingredients:
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4 and 1/2 cups water
1 and 1/4 teaspoons salt
2 tablespoons unsalted butter
1 cup instant polenta
1 oz finely grated Parmigiano-Reggiano cheese (1/2 cup)
1/4 teaspoon freshly ground black pepper
Directions:
Bring water to a boil with salt and butter in a 4-quart heavy saucepan, then add polenta in a thin stream, whisking.
Cook polenta at a bare simmer, whisking with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
Remove from heat and stir in cheese.
Serve sprinkled with black pepper. Makes 4 to 6 side-dish servings.
That's it!
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