Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
add to shopping list Salt 1 cup stone-ground polenta 1/2 pound fresh mozzarella 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano cheese Extra virgin olive oil for drizzling Leaves from 1 bunch dried fresh sage (see Note) Red pepper flakes Pepper
Read the recipe at epicurious.com
