Soft polenta seasoned with
fresh rosemary, mozzarella and Parmesan cheeses.
Polenta
with Cheese
- 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
- Combine milk and cornmeal
in large saucepan. Whisk over high heat until mixture comes to boil.
- Reduce heat to medium;
simmer until polenta
thickens, whisking often, about 15 minutes.
- Add rosemary and
cheeses; whisk until cheeses
melt. Season with salt and pepper.
Serves 4.
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