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Ingredients
  • 300 g. farina gialla per polenta (yellow flour for polenta)
  • 800 ml. water
  • ½ tablespoon salt
  • 250 g. scamorza affumicata (or any cheese that melts easily), sliced thinly
  • 400 g. pioppino or black poplar mushrooms (or other kinds of mushrooms)
  • 1 garlic, chopped finely
  • knob of butter
  • extra virgin olive oil
  • fresh parsley, chopped finely
  • salt & pepper
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