Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Salt |
| 1⅓ cup | Coarse-grained polenta |
| 2 tablespoons | Unsalted butter; melted |
| ¾ cup | Mascarpone; softened to room |
| ; temperature (18 | |
| ; ounces), more if | |
| ; desired | |
| 1 cup | Milk; warmed |
| 1 pinch | Freshly grated nutmeg |
| Pepper Mill |
In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well.
Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately.
Pass pepper mill and a bowl of extra mascarpone, if desired.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4590
Converted by MM_Buster v2.0l.