Creamy Two-Cheese Polenta

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

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 28%
  • Fat: 6.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 8.5g
  • Carbohydrate: 28.7g
  • Fiber: 2.5g
  • Cholesterol: 19mg
  • Iron: 0.6mg
  • Sodium: 493mg
  • Calcium: 207mg

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

  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.
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