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C83f00ac 2e32 49ad a45a 3b10830ab261  2016 04 20 18 05 35
Alison Shermeta
Alison Shermeta

Boil water, add polenta and salt. Cook, stirring, about 20 minutes. Add butter and Romano cheese. Transfer to a shallow baking dish to set, cut into shapes, season, and pan-fry. Served with soft-boiled egg and thyme.

Christina M Chairez
Christina M Chairez
Looks delicious!