Polenta with two types of cheese

Ingredients:

• 1 and 1/4 cups polenta
• 220 g chopped fontina
• 2 tbsp. l. grated parmesan

Preparation:

1. Combine 3 cups each chicken broth and water with 1/2 teaspoon coarse salt in a saucepan and bring to a boil. Gradually add 1 1/4 cups polenta; reduce heat to low and simmer, stirring occasionally, for 1 minute. Cover the polenta and cook, stirring occasionally, until thickened, about 35 minutes.
2. Stir in up to 1 cup of water, bringing it to a creamy consistency. Add 220 g of chopped fontina and 2 tbsp of grated Parmesan and stir until the cheeses are melted.