Polenta with Franklin's Teleme

• 6 cups cold water
• 1 1/2 cups polenta (not quick-cooking)
• 2 teaspoons fine sea salt
• 1/2 stick unsalted butter
• 1/2 pound Franklin's Teleme cheese, or 3/4 cup mascarpone and grated Parmigiano-Reggiano

1. Stir together water, polenta, and sea salt in a heavy medium saucepan, then bring to a boil, covered.
2. Simmer, uncovered, stirring constantly with a long-handled wooden spoon, until smooth and creamy, about 20 minutes.
3. If mixture starts to tighten and get dry, add more water (up to 1/2 cup).
4. Remove from heat and stir in butter.
5. Pull cheese into pieces and stir into polenta until incorporated.
6. Season with sea salt and pepper.

cold water, polenta, salt, butter, cheese

Taken from www.epicurious.com/recipes/food/views/polenta-with-franklins-teleme-351163 (may not work)