POLENTA WITH MOZZARELLA AND PARMESAN

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Polenta with Mozzarella and Parmesan image

Provided by Maria Watson

Categories     Milk/Cream     Side     Vegetarian     Quick & Easy     Mozzarella     Parmesan     Rosemary     Cornmeal     Winter     Bon Appétit     California     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

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

Steps:

  • 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.

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