“This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scald milk, water, salt, and rosemary in heavy bottom two quart saucepan. Turn heat to low, and, with a wooden spoon, slowly stir in cornmeal and cook for 10-20 minutes, stirring frequently. Polenta is done when it comes away from the side of the pan easily.
  2. Remove from heat and stir in mascarpone and Parmesan cheese. Season with pepper to taste. Garnish with rosemary leaves and Parmesan cheese.
  3. Serve immediately.

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