3 cups whole milk
1 cup water
Salt to taste
1 tsp rosemary, chopped + 1 tsp for garnish
3/4 cup coarse ground cornmeal
3/4 cup fine ground cornmeal
1/4 cup mascarpone cheese
1/4 cup Parmesan cheese + 1 Tbsp for garnish
Pepper to taste
Scald milk, water, salt, and rosemary in heavy bottom 2 quart
saucepan. Turn heat to low, and with a wooden spoon slowly stir in
cornmeal and cook for 10-20 minutes, stirring frequently. Polenta
is done when it comes away from the side of the pan easily.
Remove from heat and stir in mascarpone and Parmesan cheese. Season
with pepper to taste.
Garnish with rosemary leaves and Parmesan cheese. Serve immediately.
Serves 4
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