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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
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- Polenta with Mozzarella and Parmigiano
- (Polenta con Mozzarella e Parmigiano)
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Ingredients:
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- 3 and 1/2 cups whole milk
3/4 cup yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated Parmigiano cheese
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- Directions:
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- Combine milk and cornmeal in large saucepan.
Whisk over high heat until mixture comes to boil.
Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes.
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- Add rosemary and cheeses; whisk until cheeses melt.
Season with salt and pepper. Serves 4.
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