Polenta Creamy Good with Mascarpone Cheese

This is a recipe for making the
creamiest polenta that I know of.
It's close to the polenta served at
some Italian chain restaurants.

Ingredients:
3 cups whole milk
1 cup water
Salt to taste
1 tsp rosemary, chopped, plus 1 tsp for garnish
3/4 cup coarse ground cornmeal
3/4 cup fine ground cornmeal
1/4 cup mascarpone cheese
1/4 cup Parmesan cheese plus 1 Tbsp for garnish
Pepper to taste

Directionss
Scald milk, water, salt, and rosemary
in heavy bottom 2 quart saucepan.
Turn heat to low, and with a wooden spoon
slowly stir in cornmeal and cook for
10-20 minutes, stirring frequently.
Polenta is done when it comes away
from the side of the pan easily.
Remove from heat and stir in
mascarpone and Parmesan cheeses.
Season with pepper to taste.
Garnish with rosemary leaves
and Parmesan cheese. Serve immediately.