Polenta With Mascarpone, Maple Syrup, and Toasted Pecans
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1⁄2 cup maple syrup
- 1 1⁄2 teaspoons salt
- 1 cup coarse-ground polenta
- 1 cup whole milk
- 1⁄2 cup mascarpone cheese
- 1⁄2 cup toasted pecan halves, coarsely chopped
directions
- In a small saucepan over low heat, warm the maple syrup.
- Keep warm while preparing the polenta.
- To prepare polenta, in a large heavy saucepan over med-high heat, bring 3 cups water and the salt to a boil.
- In a small bowl, stir together the cornmeal and milk.
- Gradually stir the cornmeal mixture into the boiling water.
- Stirring constantly, bring the mixture to a boil, about 2 minutes.
- Decrease the heat to med-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes.
- Add up to ½ cup water by tablespoons if the polenta begins to stick (be careful, as the hot polenta can bubble and spatter).
- Divide the polenta among 4 shallow serving bowls.
- Drizzle about 2 tablespoons of the warm maple syrup over the polenta in each bowl.
- Stir the mascarpone and spoon about 2 tablespoons on top of each bowl of polenta.
- Sprinkle with the toasted pecans and serve at once.
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