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Recipe courtesy of David Rosengarten

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Total:: 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.

My Private Notes

Name: Polenta with Mascarpone
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H45M0.000S
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