POLENTA w/FRANKLIN'S TELEME CHEESE

By BobD

Ingredients

• 8 SERVINGS
• In place of Teleme, use a combination of mascarpone and Parmigiano-Reggiano.
• 6 cups cold water
• 1 1/2 cups polenta (not quick-cooking)
• 2 teaspoons fine sea salt
• 1/2 stick unsalted butter
• 1/2 lb Franklin's Teleme cheese, or 3/4 cup mascarpone and 1/3 cup grated Parmigiano-Reggiano

Preparation

Step 1

Stir together water, polenta, and sea salt in a heavy medium saucepan, then bring to a boil, covered.

Simmer, uncovered, stirring constantly with a long-handled wooden spoon, until smooth and creamy, about 20 minutes. If mixture starts to tighten and get dry, add more water (up to 1/2 cup).

Remove from heat and stir in butter.

Pull cheese into pieces and stir into polenta until incorporated.

Season with sea salt and pepper.