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Saturday, November 25, 2006

Four Cheese Polenta

Seasonal Recipe of the Week
Today we are going to make a fast and simple hearty dish to help keep you warm as the nights cool off and winter approaches. Isn’t it time to take a break from potatoes? You do have options, and it’s super creamy. I love polenta — it can be a main dish or a side dish and it welcomes experimentation. Great to fill up your vegetarian friends.

2 cups water
2 cups milk
4 tablespoons unsalted butter (1/2 stick)
1 cup polenta
1/4 cup Mascarpone cheese
1/4 cup small chunks Gorgonzola Dulce cheese
1/4 cup Fontina cheese
1/4 cup grated Parmesan cheese
salt and pepper to taste

In a medium saucepan, combine the water, milk, and butter. Bring to a boil and gradually stir in the polenta. Be careful as it tends to spatter. Reduce heat, and cook 3 minutes till grain looks tender. It will thicken as it cools. Remove from heat and stir in the cheeses. Season with salt and pepper and serve immediately. Great with some simple grilled chicken or fish.