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Polenta with Rosemary and Parmesan

Reviewed: Jan. 9, 2012
This is fabulous, the only thing that I changed was I swapped basil for the rosemary just because we don't like rosemary. The first night this was creamy, soft and delicious. I was originally looking for a firmer, sliceable polenta and after having this in the fridge overnight that is exactly what it was. Today for lunch I was able to slice it into wedges. Wonderful both ways! I will make this regularly!
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