Yield: 1 servings
|1⅓ cup||Coarse-grained polenta|
|2 tablespoons||Unsalted butter; melted|
|¾ cup||Mascarpone; softened to room|
|\N \N||; temperature (18|
|\N \N||; ounces), more if|
|\N \N||; desired|
|1 cup||Milk; warmed|
|1 pinch||Freshly grated nutmeg|
|\N \N||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.