Polenta Taragna

• 2 cups polenta or course cornmeal, quick cooking, mixed with 1 cup buckwheat flour
• 1/2 cup butter plus 3 tablespoons
• 1/4 pound Crescenza cheese

1. Preheat oven to 350 degrees F.
2. Butter an oven proof dish with 3 tablespoons butter and set aside.
3. In a 6 quart sauce pan, heat 8 cups water to a boil.
4. Whisking furiously, slowly drizzle in mixed flours until all are in.
5. Pull pan to front of burner and switch to a wooden spoon.
6. Cook until texture of molten lava and add butter and cheese.
7. Stir though and pour into baking dish.
8. Place in oven 8 to 10 minutes, remove and serve immediately.

polenta, butter, crescenza cheese

Taken from www.foodnetwork.com/recipes/mario-batali/polenta-taragna-recipe.html (may not work)