Recipe courtesy of David Rosengarten
Polenta with Mascarpone
- Yield: 8 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 360
- Total Fat
- 26
- Saturated Fat
- 15
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 81
- Sodium
- 289
- Total: 45 min
- Prep: 5 min
- Cook: 40 min
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.