INGREDIENTS

INSTRUCTIONS

(Breakfast in Bed)  Jesse Cool Owner/Chef, Flea Street Cafe Menlo Park
CA Author,  Breakfast in Bed (Harper Collins, 1997) "Aphrodisiac foods
are those  that turn on the senses and make your whole being feel
alive. Oysters  and chocolate are a given, but for those that know the
hedonistic  side of life, the options are limitless. Anything that
melts in my  mouth, makes me purr when I savor its flavor or enjoy the
feeling of  texture as I swallow. Yes, food is sexy, so why avoid it.
Rather,  look for it. Just like sexiness and sensuality, its different
for  everyone. I like soft, delicate textures that I can savor for a
long  time. At this time of the year, this polenta dish, suggested as
breakfast food in my new cookbook sounds perfect. Imagine, a rainy
Saturday morning. No where to go. Forget all the things you have to
do. Make this polenta and take two bowls back to bed, one for you and
one for your lover. You may just stay under the covers longer than  you
thought."  Bring the water to a boil in a large saucepan. Working
quickly, whisk  in the cornmeal and salt, and reduce the heat to a
simmer, cook,  uncovered, stirring frequently, until thick and velvety,
at least 45  minutes. If the polenta is too thick, add more water. You
can never  overcook polenta, it just gets smoother and smoother. (My
grandmother  used to keep adding water and cook it for hours).  Spoon
the polenta into bowls and top it generously with mascarpone and  maple
syrup. Serve in bed with a big spoon.  Pour any leftover polenta into a
well-oiled pan. Refrigerate and  re-heat or grill in slices.  Posted to
recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 997
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 0mg
Sodium: 3509.6mg
Potassium: 7.8mg
Carbohydrates: 215.4g
Fiber: 27.9g
Sugar: 0g
Protein: 23.9g