3 cups water 1 teaspoon salt 1 cup polenta 1/2 cup sharp Vermont white cheddar, grated 1/4 cup parmigiano-reggiano, grated 2 Tablespoons fresh chives, chopped
In a medium heavy saucepan, bring water and salt to a boil. Add polenta in a steady stream, stirring constantly. Reduce heat and simmer, stirring occasionally, until thickened, about 8-10 minutes. Stir in white cheddar, parmigiano-reggiano and chives, continue to cook until cheese melts. Adjust seasonings to taste with salt and freshly ground black pepper.