Polenta With Mascarpone, Maple Syrup, and Toasted Pecans

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“In ‘Williams-Sonoma: Essentials of Breakfast and Brunch’”

Ingredients Nutrition


  1. In a small saucepan over low heat, warm the maple syrup.
  2. Keep warm while preparing the polenta.
  3. To prepare polenta, in a large heavy saucepan over med-high heat, bring 3 cups water and the salt to a boil.
  4. In a small bowl, stir together the cornmeal and milk.
  5. Gradually stir the cornmeal mixture into the boiling water.
  6. Stirring constantly, bring the mixture to a boil, about 2 minutes.
  7. Decrease the heat to med-low and cook, stirring frequently, until the polenta is thick and creamy, about 25 minutes.
  8. Add up to ½ cup water by tablespoons if the polenta begins to stick (be careful, as the hot polenta can bubble and spatter).
  9. Divide the polenta among 4 shallow serving bowls.
  10. Drizzle about 2 tablespoons of the warm maple syrup over the polenta in each bowl.
  11. Stir the mascarpone and spoon about 2 tablespoons on top of each bowl of polenta.
  12. Sprinkle with the toasted pecans and serve at once.

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