Polenta with Mozzarella and Parmesan |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This recipe originally accompanied Rib-Eye Steaks with Roasted Red Peppers a Balsamic Vinegar . Ingredients:
3 1/2 cups whole milk |
3/4 cup yellow cornmeal |
1/2 teaspoon minced fresh rosemary |
1 cup grated mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.
|
|