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Vegetarian • Gluten free

Produce

2 tbsp Basil, fresh
2 pints Cherry tomatoes
2 Garlic cloves, thin

Baking & Spices

1 Pinch Baking soda
1 1/2 cups Cornmeal, coarse
1 Pinch Red pepper flakes
1 1/2 tsp Salt
1 Salt and pepper
1 Pinch Sugar

Oils & Vinegars

3 tbsp Olive oil

Dairy

2 tbsp Butter
1 cup Mozzarella, fresh
2 cups Parmesan cheese, grated

Liquids

7 1/2 cups Water

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  • Matteo Bianchi

    doesen't look like polenta, are you sure?

  • Matteo Bianchi

    I think this is sbobba.

  • kristen maurer

    Matteo Bianchi, the recipe calls to mix cheese with the polenta as it is boiling...maybe why you think it doesn't look right. i myself love polenta, thanks for posting!

  • Jana Fritzsche

    Just cooked that the other night for dinner and my family love it too. The leftover polenta ( I always cook a huge pot), I put in a tray overnight. Then cut into squares and batter in seasoned flour and egg. Delicious. I always add cheese, stock or herbs to the polenta when cooking it, to give it flavour as otherwise really bland.

Polenta Pizza: 1.5 cups coarse cornmeal or polenta 3.5-4 cups water 1 Tablespoon olive oil 1 teaspoon salt 3/4 teaspoon garlic powder 1 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon parsley 1/4 teaspoon black pepper pizza toppings: sauce, veggies, cheese, etc. (edibleperspective...)

Pasta with Tomato Cream Sauce 2 Tablespoons Olive Oil 2 Tablespoons Butter 1 whole Medium Onion, Finely Diced 4 cloves Garlic, Minced 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce Salt And Pepper, to taste Dash Of Sugar (more To Taste) 1 cup Heavy Cream Grated Parmesan Or Romano Cheese, To Taste Fresh Basil, Chopped 1-1/2 pound Fettuccine