4 C. 1% Milk
1 C. Water
1 1/4 tsp. Salt
1/4 tsp. Pepper
1 1/4 C. instant dry Polenta
1/3 C. (about 2 1/2 oz.) Marscapone Cheese
1/3 C. (about 1 1/2 oz.) grated Parmigiano-Reggiano Cheese

Combine first 4 ingredients in a medium saucepan over medium high heat. Bring to a boil and gradually add polenta, stirring constantly with a whisk. Cook 2 minutes or until thick, sitrring constantly. Remove from heat and stir in cheese. Serve immediately. If you are unable to serve immediately, keep warm by covering it and placing it over very low heat, stirring occasionally.

Yield: 8 servings
Serving Size: 2/3 cup

Calories: 206
Fat: 6.4g
Fiber: 2.5g