Oltranti gives this dish a velvety finish with Franklin's Teleme, a soft, tangy cheese made in Northern California. If you can't find it, use a combination of mascarpone and Parmigiano-Reggiano.
Ingredients
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
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).
Step 2
Remove from heat and stir in butter. Pull cheese into pieces and stir into polenta until incorporated. Season with sea salt and pepper.
