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The Silver Spoon, Phaidon Press

Serves 4

• 6 tablespoons butter
• 1 onion, chopped
• 4 cups milk
• 1 3/4 cups coarse polenta flour
• scant 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• salt and pepper

Melt 3 tablespoons of the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 10 minutes until lightly browned.

Meanwhile, bring the milk to just below simmering point in another pan, then remove from the heat.

Stir the polenta flour into the onion and cook, stirring constantly, for 2-3 minutes.

Gradually stir in the warm milk and 2 1/4 cups warm water.

Season with salt and pepper to taste and cook for 1 hour.

Stir in the cream, the remaining butter and the Parmesan and serve.


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