| 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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