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Adding cheese to polenta makes the texture even creamier. We used Fontina, which is a mild, nutty cheese that melts easily; Monterey Jack would also be good.

Source: Everyday Food, January/February 2004
Total Time Prep Servings

Ingredients

Mushroom Ragu:

Soft Polenta:

Directions

Cook's Notes

Mixing the cornmeal with cold water before stirring it into the water in the pan prevents lumps from forming.

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