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- Baked Polenta with Butter and Parmigiano Cheese
- (Polenta con Burro e Parmigiano al Forno)
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- Ingredients:
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- 1 lb chickpea flour
3.6 pints water
Salt
6 tablespoons butter
1 cup freshly grated Parmigiano cheese
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- Directions:
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- Pour the flour slowly into hot salted water, whisking gently so as not to form lumps.
Cook for 40 minutes stirring constantly.
Scoop polenta into a large shallow baking dish and let cool until it's firm.
Preheat oven to 375°F (190°C).
Butter another large shallow baking dish.
Cut cooled polenta into slices 2 inches wide and 6 inches long.
Put slices in buttered baking dish.
Dot generously with butter and sprinkle with Parmigiano cheese.
Bake 20 minutes or until cheese is melted. For a golden-brown crust, put briefly under preheated broiler.
Serve hot. Makes 6 to 8 servings.
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- That's it!
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