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Ingredients
  • 1 cup yellow cornmeal or regular (not instant) coarse polenta
  • 3 tablespoons unsalted butter, thinly sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly milled black pepper
  • 2 ounces provolone cheese, grated (about ½ cup)
  • 2 ounces Parmigiano-Reggiano cheese, finely grated (about ⅔ cup)
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