| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Taste3 | 1 | servings | |
INGREDIENTS
| 2 | ts | Salt |
| 1 1/3 | c | Coarse-grained polenta |
| 2 | tb | Unsalted butter; melted |
| 3/4 | c | Mascarpone; softened to room |
| ; temperature (18 | ||
| ; ounces), more if | ||
| ; desired | ||
| 1 | c | Milk; warmed |
| 1 | pn | Freshly grated nutmeg |
| Pepper Mill |
INSTRUCTIONS
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. Yield: 8 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4590 Converted by MM_Buster v2.0l.
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