Serves: 4
Total Calories: 285

2 cups cold water
1 cup coarsely ground yellow cornmeal, preferably stone-ground
1 teaspoon salt
2 cups cold milk
1/2 cup fontina cheese (Fontina Valle d'Aosta), chopped
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons unsalted butter

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

2 In a small bowl, whisk together the cornmeal, salt, and milk.

3 Pour the cornmeal mixture into the boiling water and cook, stirring, 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 pan from the heat. Stir in the cheeses and butter until melted. Serve immediately.

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: 285
Calories from Fat: 114

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