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Polenta with Franklin's Teleme
- 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:View on Epicurious
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