Polenta With Mascarpone, Maple Syrup, and Toasted Pecans

"In ‘Williams-Sonoma: Essentials of Breakfast and Brunch’"
 
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Ready In:
55mins
Ingredients:
6
Serves:
4
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ingredients

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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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