Polenta with Mascarpone

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
8 servings.

Ingredients
  • 2 teaspoons salt
  • 1 1/3 cups coarse-grained polenta
  • 2 tablespoons unsalted butter, melted
  • 3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired
  • 1 cup milk, warmed
  • Pinch freshly grated nutmeg
  • Pepper Mill
Directions
  • 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.


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