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Creamy Two-Cheese Polenta

Photography: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: about 2/3 cup)
If you're not serving this immediately, keep the polenta warm by covering it and placing it over very low heat. Stir occasionally. Mascarpone ensures the polenta's creamy consistency and rich flavor.

Ingredients

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

Nutrition Information

  • calories 206
  • caloriesfromfat 28 %
  • fat 6.4 g
  • satfat 3.7 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 8.5 g
  • carbohydrate 28.7 g
  • fiber 2.5 g
  • cholesterol 19 mg
  • iron 0.6 mg
  • sodium 493 mg
  • calcium 207 mg

How to Make It

  1. 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.