Mascarpone Cheese Polenta

2 Cup Water
2 Cup Whole milk
1 Cup Yellow cornmeal
2 Ounce Mascarpone cheese
1/4 Cup Heavy cream -; (to 1/2 cup)
Salt; to taste
Freshly-ground white pepper; to taste

In a saucepan, over medium heat, bring the water and milk to a boil. Slowly
stir in the polenta. Cook, stirring constantly, for 15 minutes. Stir in the
cheese. Stir in enough of the cream for a smooth and creamy texture. Season
with salt and pepper. Remove from the heat and serve immediately. This
recipe yields 4 servings.