Creamy Two-Cheese Polenta

Creamy Two-Cheese Polenta Recipe
Photography: Randy Mayor; Styling: Jan Gautro
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.

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

David Bonom,

Cooking Light

November 2003
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