Serves: 4
Total Calories: 170

4 cups cold water
1 cup coarsely ground yellow cornmeal, preferably, stone-ground
1/2 teaspoon salt
1/2 cup mascarpone
1/2 cup gorgonzola cheese, crumbled

1 In a 2-quart heavy saucepan, bring 3 cups water to a boil.

2 In a small bowl, whisk together the cornmeal, salt, and remaining 1 cup of water.

3 Pour the cornmeal mixture into the boiling water and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, about 30 minutes or until the polenta is thick and creamy. If the polenta becomes too thick, stir in a little more water.

4 Remove the polenta from the heat. Stir in the mascarpone and half of the gorgonzola. Pour into a serving bowl and sprinkle with the remaining gorgonzola. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 170
Calories from Fat: 42

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