Two Cheese Polenta
CATEGORY: Side Dishes 
A great base for our End Zone Black Bean Chili
PREP TIME: 25 min.
COOK TIME: 37 min.
  • 12 c water
  • 1 T salt
  • 2 large garlic cloves, minced
  • 3 c white cornmeal
  • 12 oz sharp white cheddar cheese, shredded (about 3 cups)
  • 8 ounces mascarpone cheese
  • 1/2 stick butter
  • 1/4 t white pepper

    1. Bring water, salt and garlic to a boil in a large heavy saucepan. 
    2. Grease a 9" round baking dish.
    3. Gradually ad the cornmeal to the boiling water while whisking until smooth.  Reduce heat to meium/low and cook until the cornmeal is soft, thick and creamy, whicking often (about 12-15 min.). 
    4. Remove from heat and stir in half of the cheddar cheese an all of the mascarpone, 3 T butter an pepper.  Pour into prepare pan, cover and let stand until set up and comes to room temperature.
    5. Sprinkle the remaining cheese and dot the 1T remaining butter on top of the polenta.  Place in a 400 degree oven and bake til golden 20-25 min.