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Cooks' note: • Polenta can be made 20 minutes ahead and kept, covered, at room temperature (do not let stand longer, or it will solidify).
4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces)
2 tablespoons unsalted butter
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1st Keep
 tihleigh
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