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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Creamy Two-Cheese Polenta

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.

Cooking Light NOVEMBER 2003

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

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.

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
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Creamy Two-Cheese Polenta recipe

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