Baked White Polenta with Two Cheeses

1. 1

   Lightly butter 15x10x2-inch glass baking dish.

2. 2

   Bring 12 cups water, 1 tablespoon salt, and garlic to boil in heavy large saucepan over high heat.

3. 3

   Gradually add cornmeal, whisking until smooth.

4. 4

   Reduce heat to medium-low and cook until cornmeal is very soft and mixture is thick and creamy, whisking often, about 12 minutes.

5. 5

   Remove from heat.

6. 6

   Stir in half of cheddar cheese, all of mascarpone, 3 tablespoons butter, and 1/4 teaspoon white pepper.

7. 7

   Transfer polenta to prepared dish.

8. 8

   (Can be prepared 2 hours ahead.

9. 9

   Cover and let stand at room temperature.)

10. 10

    Preheat oven to 400F.

11. 11

    Sprinkle remaining half of cheddar cheese over polenta.

12. 12

    Dot with remaining 1 tablespoon butter.

13. 13

    Bake polenta until heated through and golden on top, about 25 minutes.

14. 14

    Italian cream cheese, available at Italian markets and many supermarkets.

* Per serving · 4 servings · Values may vary.

No additional tips available.