Cacio e Pepe Roasted Portobellos with Soft Polenta


  • 1 teaspoon unsalted butter

  • 1 cup polenta

  • 5 cups water

  • teaspoons salt

  • 2 tablespoons unsalted butter

  • 5 tablespoons extra-virgin olive oil

  • 5 tablespoons grated Pecorino Romano

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