Sweet vanilla polenta
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Skim milk |
| pinch | Salt | |
| 1 | Vanilla bean; split length- wise or | |
| 1 | teaspoon | Pure vanilla extract |
| 1 | cup | Finely ground cornmeal |
| ½ | cup | Sugar |
| ½ | cup | Mascarpone cheese or straw- berry or apricot preserves (opt) |
Directions
Combine the milk, salt, and vanilla bean halves in a heavy saucepan.
Bring to a boil over high heat, then reduce to a simmer. Slowly add the cornmeal, stirring constantly, and cook, continuing to stir for 5 to 7 minutes. Remove the pan from the heatm stir in the sugar and the vanilla extract(if using) and allow polenta to sit, covered, for 5 minutes. Remove tha vanilla beans halves if necessary. Divide the polenta between 8 dessert dishes. If desired, spoon Mascarpone cheese or preserves in the center of each serving.
Nutritional info per serving: 175 cal; 5g pro, 38g carb, 1g fat(3%) Source: Grains, Rice and Beans by Kevin Graham (Artisian) Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96