Polenta with Mozzarella and Parmigiano
(Polenta con Mozzarella e Parmigiano)
Ingredients:
3 and 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 Parmigiano cheese
Directions:
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.