Recipe: Microwave Polenta with Two Cheeses (using mozzarella and parmesan)

MICROWAVE POLENTA WITH TWO CHEESES

2 cups chicken broth
1 cup water
1 cup yellow cornmeal
1/2 teaspoon salt
1/2 cup diced mozzarella cheese
1/4 cup grated parmesan cheese
1 tablespoon butter

In a microwave-safe 3 quart glass casserole with a lid, microwave the chicken broth until very hot, about 3 minutes.

In a separate bowl, stir the cornmeal and water together until smooth. Gradually stir the cornmeal mixture into the hot chicken broth until smooth.

Microwave, uncovered, for 6 minutes, stirring twice during the cooking time.

Stir in the cheeses and butter until well blended. Serve immediately.

Servings: 4
Source: Better by Microwave: Over 250 Recipes for Foods t He Microwave Does Best by Lori Longbotham and Marie Simmons