Creamy Two-Cheese Polenta

Creamy Two-Cheese Polenta
Photo by Photography: Randy Mayor


  • 1 ¼ teaspoons salt
  • 1/3 cup (about 2 1/2 ounces) mascarpone cheese
  • 1 ¼ cups instant dry polenta
  • ¼ teaspoon freshly ground black pepper
  • 4 cups 1% low-fat milk
  • 1 cup water
  • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese

Combine the first 4 ingredients in a medium saucepan over medium-high heat. Bring to a boil; gradually add polenta, stirring constantly with a whisk. Cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in cheeses. Serve immediately.

View full recipe at My Recipes


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