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Saffie Farris
 This recipe is my version using Bon Appetit's recipes as my base:

  • 4 cups water
  • 1 teaspoon salt
  • 1 cup polenta 
  • 1/4 cup (1/2 stick) butter - ( I prefer olive oil and use 1/3 cup)
  • 1/2 cup grated Parmesan cheese - (because one of my kids has a dairy allergy, I skip this step all together or put shaved Parmesan on the table.  
  • 1 teaspoon smoked paprika
Bring 4 cups water and  salt to boil in heavy large saucepan. 

  • Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken.  They cook like grits - you have to watch.
  • Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 30 minutes.
  • Stir in butter (or olive oil) and Parmesan cheese if desired. Add paprika.  
  • Season with salt and pepper
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