Creamy Rosemary and Sage Polenta

Good comfort food on a cold day...

2 C. water
2 C. milk
1 tsp. salt
1 tsp. brown sugar
1 C. corn meal
1/4 C. butter
1/4 C. mascarpone cheese
1/4 C. grated Parmesan or Romano cheese
Fresh sage and rosemary, chopped, to taste (about a tsp each)

Mix water, milk, salt and sugar in a heavy saucepan. Bring to boil. Slowly pour the corn meal into the boiling water in a steady stream whisking all the while. (The polenta will develop lumps unless the water boils rapidly, the corn meal is added slowly and you whisk continuously at this stage.) Once the cornmeal is added, whisk for another minute and then turn down the heat. You want the mixture to be a little active, but not to have large bubbles. Cook for about half an hour, whisking every few minutes. When done stir in the rest of the ingredients. Taste for salt. Serve warm.