Polenta with Mozzarella and Parmesan
This recipe originally accompanied Rib-Eye Steaks with Roasted Red Peppers a Balsamic Vinegar .
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
Italian
Milk/Cream
Side
Vegetarian
Quick & Easy
Mozzarella
Parmesan
Rosemary
Cornmeal
Winter
Bon Appétit
California
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1/2 cup grated parmesan cheese
- 3/4 cup yellow cornmeal
- 1 cup grated mozzarella cheese
- 1/2 teaspoon minced fresh rosemary
- 3 1/2 cups whole milk
- Carbohydrate 35 g(12%)
- Cholesterol 56 mg(19%)
- Fat 18 g(28%)
- Fiber 1 g(5%)
- Protein 20 g(40%)
- Saturated Fat 11 g(54%)
- Sodium 487 mg(20%)
- Calories 384
Preparation 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.
Preparation 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.
