The Singing Chef, Andy LoRusso, Santa Barbara CA

MASCARPONE CHEESE POLENTA
4 servings

2 cups cold water
2 cups whole milk
1 cup yellow cornmeal ( Polenta)
2 ounces Mascarpone cheese
salt
Freshly ground black pepper

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Instructions:
In a pot, over medium heat, bring the water and milk to a boil. Slowly stir in the polenta. Cook, stirring constantly, for 15 minutes. Stir in the cheese. Stir in enough of the cream for a smooth and creamy texture. season with salt and pepper. remove from the heat and serve immediately.