Recipe courtesy of David Rosengarten
Recipe courtesy of David Rosengarten
Watch how to make this recipe.
Polenta with Mascarpone
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- Total: 45 min
- Prep: 5 min
- Cook: 40 min
- Yield: 8 servings.
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 240
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 54 mg
- Sodium
- 193 mg
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
- Yield: 8 servings.
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 240
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 54 mg
- Sodium
- 193 mg
Ingredients
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.
