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Creamy Havarti and Parmesan Polenta
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Creamy Havarti and Parmesan Polenta
Cornmeal cooked in milk until thickened then finished with butter, Havarti, and Parmesan cheeses.
Creamy Havarti and Parmesan Polenta
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21 people Yepped this recipe
servings:
4
total time:
15 minutes
added on
09/30/2016
recipe by:
Frankie
INGREDIENTS
1 cup water
3 cups whole milk
salt & pepper
1 cup yellow cornmeal
4 TBSP unsalted butter
4 ounces Havarti cheese, shredded
1/2 cup freshly grated Parmesan cheese
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DIRECTIONS
In a medium saucepan bring the water, milk, 1/4 tsp salt, and 1/4 tsp pepper to a boil over medium-high heat.
Reduce heat to low and SLOWLY stir in the cornmeal. Cook, stirring often, for about 5 minutes or until it thickens.
Remove the pan from the heat and stir in the butter, Havarti, and Parmesan until well combined. Season with salt & pepper to taste.
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