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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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Servings: 4
Total Time: 15 minutes
Recipe by: Frankie


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


1. In a medium saucepan bring the water, milk, 1/4 tsp salt, and 1/4 tsp pepper to a boil over medium-high heat.

2. Reduce heat to low and SLOWLY stir in the cornmeal. Cook, stirring often, for about 5 minutes or until it thickens.

3. 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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Creamy Havarti and Parmesan Polenta

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