| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Miamiherald, Grains, Desserts, Lf, Ovolacto |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Skim milk |
|
pn |
Salt |
| 1 |
|
Vanilla bean; split length- wise or |
| 1 |
ts |
Pure vanilla extract |
| 1 |
c |
Finely ground cornmeal |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Mascarpone cheese or straw- berry or apricot preserves (opt) |
INSTRUCTIONS
Combine the milk, salt, and vanilla bean halves in a
heavy saucepan. Bring to a boil over high heat, then
reduce to a simmer. Slowly add the cornmeal, stirring
constantly, and cook, continuing to stir for 5 to 7
minutes. Remove the pan from the heatm stir in the
sugar and the vanilla extract(if using) and allow
polenta to sit, covered, for 5 minutes. Remove tha
vanilla beans halves if necessary. Divide the polenta
between 8 dessert dishes. If desired, spoon
Mascarpone cheese or preserves in the center of each
serving.
Nutritional info per serving: 175 cal; 5g pro, 38g
carb, 1g fat(3%)
Source: Grains, Rice and Beans by Kevin Graham
(Artisian) Miami Herald, 8/17/95
format: Lisa Crawford, 8/4/96
Posted to MM-Recipes Digest V3 #215
Date: 08 Aug 96 21:35:09 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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