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Ingredients
| whole milk: 3 1/2 cups |
| cornmeal: 3/4 cup |
| fresh rosemary (minced): 1/2 tsp |
| mozzarella cheese, whole milk (shredded): 1 cup (grated) |
| parmesan cheese (grated): 1/2 cup |
Polenta with Mozzarella and Parmesan
Credit: Epicurious
User rating:
This recipe originally accompanied Rib-Eye Steaks with Roasted Red Peppers a Balsamic Vinegar .
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Prep Time
min -
Cook Time
min -
Servings
4 serving(s)
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Preparation
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.