Polenta with mascarpone

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.

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