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Bon Appétit

Polenta with Mozzarella and Parmesan

By Maria Watson

4.3

(13)

Recipe information

  • Yield

    Serves 4

Ingredients

3 1/2 cups whole milk
3/4 cup yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese

Preparation

  1. 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.

TagsItalianEuropeanPolentaRice & GrainsMozzarellaCheeseDairyParmesanSideDinnerNut FreeGluten FreeVegetarianQuickEasy5 Ingredients or FewerBon Appétit
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