| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 8 servings. |
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
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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 360 |
| Total Fat | 26 g |
| Saturated Fat | 15 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 81 mg |
| Sodium | 289 mg |