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Cacio e Pepe Roasted Portobellos with Soft Polenta

Ingredients

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

2 teaspoons crushed garlic

2 teaspoons black pepper

½ teaspoon salt

4 portobello mushrooms

2 tablespoons chopped parsley

1 tablespoon grated Pecorino Romano

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Buy today. Shipping May 2019.

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