Olive Garden Creamy Polenta

1. 1

   Scald milk, water, salt, and rosemary in heavy bottom two quart saucepan.

2. 2

   Turn heat to low, and, with a wooden spoon, slowly stir in cornmeal and cook for 10-20 minutes, stirring frequently.

3. 3

   Polenta is done when it comes away from the side of the pan easily.

4. 4

   Remove from heat and stir in mascarpone and Parmesan cheese.

5. 5

   Season with pepper to taste.

6. 6

   Garnish with rosemary leaves and Parmesan cheese.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.