Polenta With Franklins Teleme Recipes

Steps:

• Brush an 8-inch square baking dish with oil.
• Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.
• Preheat broiler. Line a baking sheet with foil and brush with oil.
• Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.

Steps:

• 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.