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3 1/2 cups whole milk

3/4 cup polenta or yellow cornmeal

1/2 teaspoon minced fresh rosemary

1 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

1. Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil.
2. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes.
3. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.

Serves 4.