3-1/2 cups whole milk
3/4 cup polenta or yellow cornmeal
1/2 teaspoon minced fresh rosemary
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Combine milk and cornmeal in large saucepan. Whisk over high heat until mixture comes to boil.
Reduce heat to medium; simmer until polenta thickens, whisking often, about 15 minutes.
Add rosemary and cheeses; whisk until cheeses melt. Season with salt and pepper.
Serves 4.