- 3 1/2 cups whole milk
- 3/4 cup yellow cornmeal
- 1/2 teaspoon minced fresh rosemary
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil. Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes. Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.