Crockpot Polenta with Gorgonzola and Mascarpone

By Scout0421

WW Core Points: 2 per serving

This recipe is quite rich and can be served as a meatless main course with broccoli or asparagus.

Ingredients

• 2 cups water
• 2 cups skim milk
• 1 cup coarsely ground yellow cornmeal, preferably stone ground
• 1/2 tsp salt
• 1/2 cup mascarpone cheese
• 1/2 cup crumbled Gorgonzola cheese

Preparation

Step 1

In a large crockpot, stir together the water, milk, cornmeal, and salt. Cover and cook on high for 2 hours. Stir well and cook for 30 to 60 minutes more, or until the polenta is thick.

Turn off the cooker. Stir in the mascarpone and half of the Gorgonzola. Pour the polenta into a serving bowl. Sprinkle with the remaining Gorgonzola and serve hot.