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Side Dishes

Pine Nut Polenta with pecorino romano

Soft and naturally creamy, this polenta is the ultimate side dish to serve with the Mushroom Ragoût.

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Ingredients

BOIL:

STIR IN:

Instructions

Boil stock, half-and-half, salt, and pepper in a saucepan over high heat. Whisk in cornmeal, reduce heat to medium, and cook, whisking constantly, until thick and smooth, 2–3 minutes.

Stir in 1/2 cup Pecorino Romano and pine nuts; top with additional Pecorino.

Nutritional Facts

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What is more comforting on a chilly, snowy day than enjoying a warm cup of soup?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download